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LEO DI MARTINO
"Everybody talks about the Italian wheat
What we harvest is grain that comes from our lands. genuine, natural, and additive free."
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"I HAD LOST THE DESIRE TO SOW, EVEN IF THERE IS NO BETTER LAND THAN OURs IN ITALY.


THE VALLILLOS CONVINCED ME TO CONTINUE, THAT THEY WOULD TAKE THE WHEAT THEMSELVES BECAUSE THEY WERE ABOUT TO SET UP A PASTA FACTORY.


THEY KNOW WHERE MY LANDS ARE, WHAT I SOW, THE FERTILIZER I PUT DOWN, AND HOW MUCH GRAIN WE GET, AND NOW THEY HAVE DECIDED TO BRING PASTA MADE WITH OUR WHEAT ALL OVER THE WORLD."

We fulfill a dream that comes from afar.

Fortunato and Lucia Vallillo grew up between Tavoliere and Daunia and could not resist the charm of the expanses of ears of grain moved by the wind and the idea of transforming it into a pasta worthy of the name.

With the collaboration of the farmers in the area, Serracapriola wheat has entered a very short production chain, “from the farm to the table”.

It is a pure product, free of toxins and additives which – with the birth of the family pasta factory – attributes added value to an area that risked remaining “depressed”.

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LEO DI MARTINO
"My son often reminds me that thanks to the Vallillos, he did not have to go abroad like many of his companions.
The “Cocciapazza” have made up their mind to work with the wheat from this area and fortunately many believed in them and trusted them."
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"I’M SORRY FOR THIS MENTALITY BECAUSE THESE LANDS ARE PERFECT FOR OLIVES AND WHEAT, BUT IT COSTS TOO MUCH EFFORT TO EARN WHAT IS NECESSARY TO KEEP THE BUSINESS GOING.

WE NEEDED SOMEONE TO GIVE A VOICE TO OUR SACRIFICES AND THE VALLILLOS WERE THE ONLY ONES WHO UNDERSTOOD HOW IMPORTANT IT IS TO EARN A FAIR AMOUNT WITH YOUR WORK AND THEY GAVE US THE CONFIDENCE TO PERSIST IN THE FIELDS, ALWAYS IMPROVING, AND SOME OF US EVEN HAVE CHILDREN WHO CARRY ON THE COMPANY.

IF WE FARMERS PRODUCE QUALITY OLIVES AND WHEAT, THINGS WILL ALWAYS GET BETTER FOR EVERYONE HERE IN SERRACAPRIOLA."

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Serracapriola

We boast a pasta with "zero" characteristics.

Do not abandon your land but instead contribute to its growth, aware of reviving Serracapriola from the shallows of a market with no apparent prospects: this is the goal of the new generations, daughters and grandchildren of local farmers.

Their fields are cultivated with high protein grains, that grow well on these lands and guarantees our pasta is al dente. This comes from the hands of a master pasta maker from Gragnano and is produced in our pasta factory, equipped with bronze dies.

Valillo pasta boasts total transparency through the geolocalisation of the product batch and the “zero cadmium, zero glyphosate and zero don” characteristics.

We present 17 shapes (6 short, 3 long, and 8 speciality) with a long cooking time, because – as every true chef demands – high quality pasta will never overcook!

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