Quality, respect for the environment and tradition are the commandments that Delverde has always observed since it opened for business. Of course, the pure water of Mount Majella, the best durum wheat flour, bronze dies and low drying temperatures make a big difference compared to other pasta brands. This production philosophy, which today embraces oil, preserves and ready sauces, dates back to 1967 when the company began to exploit centuries-old Abruzzo traditions. Today Delverde Spa produces 130 different types of fresh and dry pasta, egg pasta, organic white and wholemeal, and cutting-edge products introduced in 2016, from special flours blended with chickpeas and linseed. The parent company Molinos Rio de la Plata s.a. company, a leader in the farm food sector in Latin America, bought the majority share in Delverde in 2009.

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