Orecchiette, olive oil and tomatoesBELLA DIVELLA: 280 PEOPLE. TONS AND TONS OF DURUM WHEAT

In 1890, Francesco Divella began milling durum wheat in Rutigliano, a town near Bari in Italy. Today, the mills grind the best durum, producing pasta, flour and cookies: 1,000 pounds of dried pasta, 35 tons of fresh pasta, and 60 tons of biscuits per DAY.

If you had a choice of 150 shapes of bronze-drawn pasta, what would you choose? Let us think. Spaghetti? Rigatoni? Orecchiette?

Divella believes “good things are always simplest. Hard work pays off.” And in our view, quality rules.

CHECK IN WITH US TODAY TO LEARN MORE ABOUT DIVELLA PASTAS.


GIVE ME A FETA TO DREAM ON

In 1952, the Roussas family founded a company to produce Feta cheese in Almyros in central Greece, following the skill and mastery passed down from the family’s nomadic Sarakatsani ancestors, who — for centuries — roamed the mountains as they grazed their flocks of sheep and goats.

Today, Roussas‘ annual production exceeds 15,000 tons of cheese, processing 150,000 liters of milk per shift. The pioneer of organic feta production in Greece, Roussas has received, among other awards, the highest distinction of the Great Taste Awards.

IF FETA IS ON YOUR LIST, LET IT BE ROUSSAS


AGORA FOODS GRAPEVINE

Agora Foods International is pleased to feature feature producers and products that meet the highest standards of quality and taste.

For more information, visit our website or call us at 216.298.4005.

ENJOY!