An Italian company that produces pasta from burnt wheat is looking for distributors.

Founded in 1978 in Puglia, the company produces fresh and dry pasta with semolina of the highest quality. Wheat flour is an Apulian gastronomic excellence for its unmistakable aroma and flavor and its versatility in cooking. The burnt wheat very interesting qualities have been recently discovered. It is a symbol of the ancient kitchen, made with the grains that remained on the ground after the harvest, hand-picked by the farmers when the stubble in the fields of the landowners were now burned. Its smoky taste is unmistakable. It is not only the peculiar toasted taste that characterizes this flour, in fact there are many other properties that are determining its success. It is wholemeal and contains less gluten, so much so that according to researchers would be suitable for those who suffer from an intolerance to gluten, of course in its "pure" version. Initially they only produced fresh pasta, then combining superior quality and genuineness. It is a type of pasta that is resistant to cooking and remains callous. The company produces pasta from the blends of semolina. The taste of orecchiette is obtained with advanced production techniques in respect of the oldest tradition. The absolute novelty of the company is the Pasta alla Malvasia, obtained from the kneading of durum wheat semolina and native Malvasia grape wine, without any addition of water. Spaghetti and tagliatelle are bronze drawn with traditional drying. The company is looking for distributors in Europe willing to work with high quality gourmet food products. Its ideal partners are importers and/or distributors that work with shops specialised in gourmet products.