Pasta Orobio

Pasta Orobio was created to bring high-quality, delicious, and above all healthy pasta to the table.

After years of research and experimentation, we have produced pasta that is organic and free from detectable mycotoxins, making it suitable even for young children.

It all began in 2013 in Puglia when Pietro Squicciarini, an agronomist and farmer, began selecting and cultivating certain varieties of local wheat on his land, which were lower in protein and gluten than those usually used for industrial pasta production.

To validate his work and demonstrate the potential of local grains, Pietro commissioned research at the University of Bari. The study aimed to identify the best varieties of durum wheat in the area for producing high-quality pasta that would not lose its texture during cooking. This was because it was mistakenly believed that local semolina, which is low in gluten, was not suitable for making good pasta, leading to a preference for foreign grains that are richer in protein.

As an expert agronomist, Pietro knows that grains from the South, ripened by the sun and wind, are of superior quality compared to those from humid climates. Sun and wind prevent the formation of mold, which is harmful to health. Unlike foreign grains, which are often stored in containers in conditions that favor mold growth, local grains used to make semolina for pasta are the best option for healthy, high-quality pasta.

The positive results of the University of Bari's research and the support of his family encouraged Pietro to realize his idea: to open a small pasta factory to produce organic pasta using wheat from his land. It was an ethical choice, combining respect for the land and for the consumer. With the desire to produce pasta entirely from local ingredients, Pastificio Fior Di Campo was born in Altamura, in the Murge area of Bari.

Opening a pasta factory that uses only local wheat was a courageous and counter-trend choice, but Pietro pursued his vision. He started production in his workshop in Altamura, focusing on high-quality pasta, dried at low temperatures and for very long periods of time. The result is organic pasta with a unique value: the absence of mycotoxins, certified by rigorous analysis, which makes it a product of excellence in Italy and abroad.

Choosing Pasta Orobio means choosing a true story, one of respect for the land, passion for quality, and total transparency towards those who trust us every day.