Pastificio Salento

The “Pastificio Salento” was born from the merging of two families of Salento; whose three generations work with passion in the agri-food sector.

“Pastificio Salento” produces and offers excellences characterized by the use of flours made of the milling of antique seeds of the Apulian territory: barley, “Senatore Cappelli”, toasted wheat. The target is that of preserving the big richness of the biodiversity of the local varieties of durum weaths, avoiding the loss of environmental, cultural and food heritage.

The company logo represents the tipical Salento element: the “pajara”, a traditional dry stone construction.

Pastificio Salento

The lines of Pastificio Salento

“Pastificio Salento” produces fresh pasta, fresh stabilized pasta and dry pasta, in its different brands and shapes variations, selecting the best qualities of semolina present in the territory, following the antique Apulian recipe and using innovative production processes.

Through the use of specific procedures the products obtained respect high quality standards that are constant over time.

The products made in the new plant in Nardò (Lecce) are characterized by a modern packaging. The specific characteristic of the pasta of “Pastificio Salento”, offered in various shapes, is that of being able to guarantee a product of highest artisan quality through the use of cutting-edge techniques.

The stabilized (in atp) products of Pastificio Salento

The technical characteristic of fresh stabilized pasta essentially involvs some parameters:

Humidity (not lower than 20%) gives the product the natural softness.
Activity of free water (AW) not higher than 0,92 % prevents from the growth and proliferation of pathogenic bacteria.

Durum weath semolina, whole semolina and 100% Apulian certified semolina with average value of proteins equal to 12,95% are used to produce the fresh stabilized pasta.

During transport, storage and distribution phases, the preservation of the product must strictly take place at room temperature not exceeding 25°C. By adopting innovative technologies, the company has developed a product with a shelf life equal to 180 days, respecting the IFS/BRC standards. The advantage of this technology allows the products to be stored outside the fridge: the production process operates with a double heat treatment (double pastorization) and a packaging in protective atmosphere.