Divella was founded in 1890 in Italy as producers of durum wheat, and quickly grew to become one of Italy’s leading pasta producers and a cornerstone of the food sector in the world. Divella’s philosophy is to uphold the best quality with careful selection of raw materials and modern technologies, attention to consumer health and safety, and respect the environment as well as give back to the community.
Divella produces 1,000 tons of dried pasta per day split across over 150 shapes of pasta for a wide range that meets consumer demands.
Product Range:
Long: Spaghetti, Vermicellini. Balance thinner strands of pasta with light sauces and thicker strands with robust sauces
Nests: Tagliatelle, Fettuccini, and Capelli d'Angelo. Try them with a variety of sauces, though most used with meat or Bolognese sauces.
Short: Penne, Fusilli, Farfalle and Chifferini Lisci. These fun and versatile shapes do well in a pasta salad, backed dishes and with chunkier sauces
Pasta Shells: Cocciolini and Tofe. Shells are great with vegetables-based sauces and heartier meat or tomato based sauces
Lasagne Sheets: People’s favorite, never doughy or chewy when cooked
Soup: Acine di Pepe and Couscous. The perfect shapes in your next soup recipe
