Good things are always the simplest. This is the secret for a successful company.
Divella has been producing durum wheat since 1890: the story began when Francesco Divella built his first flour mill in Rutigliano, a small farming community near Bari. Over the years, the hard work of many people has paid off.
They have transformed the company, now in its fourth generation, into a cornerstone of the global food industry.
The perfect flour for a fluffy pizza with crispy edge. The pasta specialists from Divella offer here the typical Tipo 00 flour, which is particularly suitable for baking pizza. This is due to the perfect proportion of adhesive protein which should be between 12.5 and 14% for an optimal result. This makes a delicious and crispy pizza.
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