Flavoursome pasta grown and made in Italy.

We’re a family who believes in the old saying ‘seeing is believing’.
We’ve never felt content with ‘empty words’ and we have founded our decisions on tangible and transparent facts, certified, first and foremost, by what we see.

Since the 1960s and 70s, the second Sgambaro generation has been looking for direct contact with farmers to get the best wheat. Dino decided to build 21 silos in Puglia to store wheat without middle-men and thereby lay the foundations for an actual Sgambaro supply chain: quality and control, from field to table, will become the guiding principles leading us to the present day.

In 2003, we were the first in Italy who sought and obtained the certification of our product at the origin: “100% Italian Durum Wheat” and “carbon-neutral”. These are not slogans, but the simple truth, spoken straight and frankly, as only truth can be.

Today as then, all the durum wheat used for the production of our pasta comes exclusively from Italy.

Specifically, for the last year of production we have found the 90% of the raw material in fields that are at most 150 kilometers far from our company in Treviso.

This result has been possible thanks to our long years of research and revaluation of the Po Valley as a cultivation area: the selection of the best varieties of seeds , in terms of resistance to climate and pathogens has allowed us to improve yields, giving satisfaction to our farmers and guaranteeing us the serenity of supplies adequate to our needs.

The rest of the wheat comes from the fields of Puglia, we collect it in our storage silos in the Cerignola area (FG).

We prefer the wheat of northern Italy as our mill and our pasta factory are located here and this choice allows us to minimize transport and our impact on the environment.

Pierantonio Sgambaro 

The selected, reliable and controlled origin of the raw material is the origin of every certainty for the consumer. We want the success of our pasta to be based on this: it is good because it is born good in the fields and its goodness is preserved and enhanced by skilful processing, the result of a family tradition that began in 1947.