Four generations, one destiny.
Our food tale started in 1870 with the production of extra-virgin olive oil in Bitonto, Apulia. Our story crosses four generations banded together by a strong passion for our land and our job, and the steady engagement in offering high-quality products.
For two generations we have been looking for continuous innovation, diversification and flexibility in meeting the newer and newer market needs, being aware that this path leads to a future of great opportunities, but also great responsibilities that we face every single day with seriousness and dedication.
The qualitative profile of Italian wheats is made by the specific characteristic of cereals, climatic conditions and cultivation methods used, that preserve the particular soil conditions allowing an excellent crop.
In Italy, different varieties of durum wheat are cultivated. Our Experts select them, touching by hands the quality of grains, that should be amber in colour, have a consistent shape. Grains like these have a greater strength that allow processing be easier and outcome product optimized.
This is our unique blend of durum wheats harvested in the Italian regions, which traditionally and historically have produced the best raw materials.
Our durum wheats are characterized by a highindex of gluten and a great content/amount of protein, that ensure to our pasta a distinctive taste and perfect cooking property.
Not everyone knows that: the percentage of proteins is an important indicator of the pasta quality.
Durum wheat has more proteins than soft wheat. This characteristic is transferred to the semolina and therefore to pasta. The greater the amount of protein is, the higher the ability to create a thick gluten shield will be, that is a sort of grid that the gluten protein forms around the molecules of wheat. A high amount of protein allows pasta to be consistent after cooking, that is “al dente’’. Our excellent selection of Italian durum wheats, ensure the right amount of protein for the pasta Casa Milo: 14%, instead of 12% of market leaders.
In the past, after passing through the bronze die, pasta could finally rest for hours at sun and wind. A long and slow drying process, so to keep in time its unique and authentic flavour. This method permitted to preserve proteins, antioxidants, fibres and amino acids present in the raw materials, which is fundamental for healthy diet and for digestibility of the pasta itself.
Today, Casa Milo uses the same techniques of drying, implementing top quality technologies to obtain the same results of the past: indeed, the use of static cells allows to dry the different shapes of pasta as if they were in open air, with a constant temperature lower than 60 degrees for 16 hours.