Before being millers and pasta makers, we are Salento farmers.
For generations, we've protected a land that smells of sun and stone, and we cultivate it with the same respect we use to honor a family history. This is where Agrimò was born: from a slow-growing grain, from hands that know how to wait, and from an ancient wisdom we've never stopped listening to.
We grow local grain varieties and process them entirely in Ruffano, in the heart of Salento, without shortcuts or chemicals: only natural methods , crop rotation, bay leaves, salt, garlic, and cold processing. A complete supply chain that starts in the field and ends on your table, always under the same roof.
farm
Stone Mill
artisanal pasta factory
wood-fired bakery
The privilege of our integrated supply chain
In a market where a simple packet of pasta passes through different hands – farmers, grain traders, millers, distributors, pasta factories and retailers – Agrimò makes a radical choice: to reduce everything to a single custodian .
From earth to stone, from flour to oven, every step begins and ends here, on our farm in the heart of Salento. There are no middlemen, no compromises: just one operator instead of the six or seven that normally make up the traditional grain supply chain . This allows us absolute control over the raw materials, transparent traceability, and uncompromising quality. It is our truest luxury: the freedom to work as it once was, slowly, respectfully, and with craftsmanship, to offer products that don't follow the shortcuts of industry but the sincere rhythm of the land and handwork .
farmers
It all starts in the fields. Our farm extends over 32 hectares : here we sow ancient durum and soft grains, selected for their roots and character. We cultivate them according to sustainable agriculture, preserving biodiversity and soil fertility.
Our goal is not to produce more, but to produce better , restoring value to varieties that deserve to be passed down.
millers
The stone mill is the heart that beats the slowest. By cold-grinding, we preserve the wheat germ and 90% of its minerals , preserving nutrients, aromas, and authenticity. Each step is regulated by hand: no overheating, no forcing.
This is how rich, digestible and naturally low-gluten flours and semolina are created.
pasta makers
In our pasta factory, patience becomes form. We knead only our own flours, extruding them through bronze dies with slow, controlled movements. Each shape has its own drying recipe: temperatures never exceeding 40°C , and long drying times ranging from 18 to 46 hours.
The result is an amber-colored, rough, and fragrant pasta: a pasta that doesn't impose itself, but interacts with the sauce, as peasant tradition dictates.
bakers
Between Lecce stone and a wood-fired oven, boiled taralli, frise, breadsticks, and traditional biscuits are born. These are recipes we didn't invent: we simply respected them. And they continue to tell the story of our Puglia through the aromas, gestures, and daily rituals.
From the heart of Salento, we bring to the table the wheat grown in our fields with natural methods and respect for the land
Each grain, after careful cleaning, is stored without chemicals and slowly transformed in the stone mill, where cold grinding preserves the germ and nutrients of the grain.
From here, high-quality flours and semolina are created, which, within a few days, become bronze-drawn pasta, gently dried at low temperatures, or bread, taralli, frise, and biscuits baked according to ancient Apulian recipes.
A short supply chain, entirely on-site, that preserves authentic flavors and delivers them intact, from field to table.
Our values
Every bag, every pack of pasta, every frisa carries with it total traceability , the absence of chemical residues - proven by certified analyses - and the true taste of grains grown and processed as they once were. Through the Agrimò Method, we pursue the following values:
Tradition
Ancient methods, cold stone grinding, artisanal oven. From Salento to your table.
Health
Low gluten and highly digestible. Slow processing preserves natural nutrients, fiber, and minerals.
Short Supply Chain
From field to pasta: we grow, mill, and process everything on-site with certified analysis.
Sustainability
Circular and responsible agriculture. Waste reused to feed animals and soil.
