There is no quality pasta without excellent grains. The history of Porreca is all here. Strongly rooted in these convictions and built since the last century by Eustachio Porreca, administrator of the land properties of one of the most important noble families in Southern Italy, who managed large expanses of arable fields on their behalf, first in San Ferdinando di Puglia and then in Genzano di Lucania. From that same expertise was born our pasta, which uses the same ancient and Italian grains of the time, rigorously produced in Puglia and Basilicata and familiarly known to us: Senatore Cappelli, Simeto, Marco Aurelio, Svevo, Arcangelo, Quadrato and Aureo. Superior quality grains, grown and cared for on a millenary territory, once the undisputed kingdom of Frederick II of Swabia, the Stupor Mundi.
The grains
OUR IDENTITY
ANCIENT PROPERTIES
Our durum wheat semolina pasta is the favorite daughter of a noble and harsh land guarded between the Bradanic valleys of Basilicata and the rolling hills of the Apulian Murgia, rich in fine grains and pure spring sources.Obtained by drawing, rolling and drying a dough prepared exclusively with durum wheat semolina and water, without the addition of coloring substances and preservatives. Ancient properties, which do not disperse the starch, ensuring its hold during cooking time and a unique and authentic taste. An absolute quality, based on the perfect simplicity of the only two ingredients, and on the purest quality of the milled and refined semolina exclusively with cylinder milling and mechanical sieves. A pasta with unique properties, guaranteed by the rigorous selection of raw materials proudly produced a few hundred meters from our pasta factory.
SINCE THE ORIGIN
If you produce pasta in Italy, you inevitably have a passion for grinding grains. To cultivation techniques, to understand which ones are the best and where to find and produce them. Knowing this world helps to understand the subsequent processes. To have patience and foresight, in an extremely fast world. Each element is useful and decisive if you want to produce a pasta of great excellence. Using the knowledge of the past and translating them to the use of modern and efficient machinery. This is how tradition marries with evolution. The entire Italian artisan supply chain has understood that in order to achieve future goals, it is necessary to go back to the origins. Recovering ancient grains, returning to prefer quality grinding and creating an environment that is perfectly integrated into the territory that hosts it.
ITALIAN CROP
If we weren’t Italian producers, we probably wouldn’t be producers. This is the certainty of a food company, which prides itself on the Italian brand, actively contributing to enriching the largest agri-food heritage in the world. An absolute excellence, as certified by Cav. Giuseppe Pellicola, for all of us “Peppino”, father of one of our partners and our qualified consultant for fifty years of work in the world of durum wheat semolina. Our ancient territorial diversities have become, in our case, an authentic point of strength, where stories and traditions converge, from Puglia to Basilicata. All chiseled by a traditional, in some ways family-run management that looks to technological innovation and new international markets. The decision to use only ancient grains and, above all, the desire to produce in these lands makes this pasta an aspiration to absolute excellence.
