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  • Pasta Lori

  • Pasta Lori produces the quintessential Italian pasta. Indeed, their pasta is at the same time healthy, authentic, tasty, affordable, and natural. Its products allow even non-experts to cook the proper Italian pasta ‘al dente’, i.e. not overcooked or undercooked: it is the perfect middle that everyone enjoys. Our pasta lies in between a cheap mass-market product like Barilla, and a premium product like Buitoni.

    This can be seen by our pasta’s protein content. While Barilla’s is at 12%, and Buitoni’s is at 14%, our protein content is 13%, which is the perfect amount to make the pasta high-quality, while also allowing it to be competitive.

    Partner’s skills: High-quality product, competitive price, large elasticity when it comes to choice of private label.

  • About Us

  • Pasta Lori Puglia was born twenty years ago. After a long-standing experience of the Loizzo family's in grinding durum wheat and a long tradition in the cultivation and marketing of grain, cereals and legumes in Puglia, today Pasta Lori is exported to more than 80 countries around the world and is selected every day by thousands of consumers for the unique flavor that they bring to the table. The taste of Pasta Lori, in fact, was born thanks to the close collaboration with farmers, to the respect of natural cycles, to the chain agreements in order to always get the best grains, the competence of the workers and the selection of the suppliers. Simple rules that have made this company grow.
    The determining factor for this success is the placement of the plants located in Altamura, the agricultural town of Murgia Pugliese, in the province of Bari, an important center for the cultivation of durum wheat. A mild, dry climate, and a fertile soil, have helped make this area, from the earliest times, the barn of Italy. In fact, about 350,000 hectares of the surface are used for the cultivation of hard wheat, the production of which is usually over one million tonnes (approximately 30% of the Italian one). It is easy to understand that the magic of this land and the peasant culture have helped to build over the centuries a long tradition in the production of durum wheat semolina and pasta. This gave the company a definable competitive advantage because it allowed it to make the most of the natural and cultural resources of the territory.

  • The Production

    The best result of semolina is the pasta. Making pasta is first and foremost an art, rich in knowledge and tradition. It takes time, patience and care. In fact, it is necessary to control water and semolina in the laboratory, production and drying processes. Slow processes in order to always give the same genuineness. With a daily output of 300 tons both conventional and organic, Pasta Lori Puglia has a significant difference compared to the other; in fact, thanks to 13% of protein and high glucose index, it is always al dente.

  • Quality and Health

    The passion for work, selection of raw materials, expertise and research are the weapons of Pasta Lori Puglia. Additionally, the company employs useful technology systems for quality control, metal detectors and electronic weighing scales to test each pasta. It also has an internal research and control laboratory, constantly linked to the Agrarian Faculty of the University of Bari, in compliance with the HACCP procedure. The company's production facilities and finished products are ISO 9001: 2008, ISO 22005: 2008, ISO 14001: 2004, BRC and IFS, Kosher, Halal certifications and ICAO organic standards with NOP, JAS and AB.