A perfect fusion between quality and tradition

The brand reflects the Spigadoro philosophy: Excellence, variety and the ability to anticipate and meet the market expectations. A unique product range and symbol of Mediterranean traditions and taste.


Our plant has been awarded the most prestigious quality system certificates. The goals were achieved thanks to our standards of excellence and the strict, precise management of manufacturing and control processes before, during and after each stage of production.

The market

Spigadoro has been with its own brand both in DO, Normal trade and in HO, RE.CA. Spigadoro’s remarkable presence on the foreign markets has become a key to its success and plays a highly strategic role in company growth.


The protein content is an indication that good quality semolina has been used, thus guaranteeing the quality of the pasta and its resistance to overcooking.
To obtain a quality product it is essential to use the best durum wheat semolina processed from the heart of the wheat kernel.
When semolina is mixed with water during the production process, two important protein components, Glutenin and Gliadin, form a complex structure called Gluten. Seen under a microscope, Gluten has a reticulated shape, with starch granules trapped inside.
The quality of the pasta is related to this protein network: the stronger and more uniform it is, the more it prevents the starch granules from escaping and making the pasta soft and gluey. In other words, the pasta will stay nice and firm after cooking if it is made using semolina produced from the best varieties of durum wheat rich in protein and with good gluten.


This very important stage is done with a “die”, the utensil that gives the pasta its shape. The use of bronze dies revives the very oldest of traditions. The pasta is extruded under pressure through a bronze die, which gives the pasta a rough, dull surface that sauces really cling to. These characteristics make it easy to distinguish pasta made with bronze dies from that made with Teflon dies, which give the product a smooth, shiny surface that does not hold sauces nearly as well.


Drying is the most delicate stage in pasta making, and it can be done at either low or high temperatures.
The method at medium-low temperature requires a longer drying time, but it preserves the nutritional value of the wheat. In fact, higher the drying temperature, the less Lysine (an essential amino acid) will be available. The use of cooler temperatures also helps to preserve the taste and texture of the semolina, giving the pasta a flavor that cannot be matched by products dried at high temperatures.


When held against the light, the pasta should look luminous, translucent and vitreous, without and cracks or white spots. The consistency and translucency are signs of the continuity of the Gluten network which is strictly tied to the high quality of the ingredients used to make the pasta.


Pasta made with bronze dies and dried slowly at low temperatures is typically a pale yellow in color. The color is less intense than in the pasta made with Teflon dies and or dried at high temperatures.