PASTIFICIO DEI CAMPI SPA

The traceability of the raw materials used to make Italian pasta was approximate, interrupting the supply chain at a specific point and preventing the final consumer and frequently the pasta maker himself from knowing where the pasta's main ingredient, durum wheat semolina, came from. This realization came to Giuseppe Di Martino, a pasta maker for three generations in Gragnano. 

When he realized that the capacity to track the source of a food product was crucial, he started the project that would eventually result in the founding of the Pastificio dei Campi. First, he picked Puglia, particularly the Tavoliere and sub-Apennine Dauno regions, as a producing region traditionally adapted to growing durum wheat. He asked the local farmers to grow grain there in an effort to get their help. With excellent nutritional contents, without glyphosate or artificial fertilizers, and only restoring the earliest types.