About Us
We are a family farm that preserves the age-old cereal-growing traditions of Salento and Puglia, cultivating ancient durum grains using time-honored methods that respect the land and its rhythms.
From field to table, we follow every step of the supply chain: we sow, stone-mill, knead, and bake using slow, natural methods. This creates authentic and nutritious flours, pastas, and baked goods that showcase our region and bring the values of tradition, health, and sustainability to the table.
Our values
Four pillars that guide each of our products, from sowing to the table:
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.
From the heart of Salento, Agrimò brings to the table wheat grown in its own fields using 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 grain's germ and nutrients. This produces fine flours and semolina, 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, preserves authentic flavors and delivers them intact, from field to table.
