In the heart of a bountiful land

Apulia has always been a region well-suited to wheat cultivation. At the start of summer, the fields turn golden: the ripe ears of wheat sway in the wind, ready for harvesting. Once processed in the mills, the wheat is transformed into high-quality semolina and flour, the foundation of a rich and authentic culinary tradition.

In this region, guardian of ancient knowledge and centuries-old food traditions, ‘Il Grano d’Oro di Puglia’ was founded in Gioia del Colle in 1994 by a group of entrepreneurs with the aim of preserving and passing on the tradition of handmade taralli, made according to the original recipes.

Since then, growing success, consumer approval and positive feedback on national and international markets have prompted the Group to expand and modernise its production facilities, extending its range to include pastries, fresh pasta and new specialities within the baked goods sector.