{"id":1052,"date":"2025-10-17T09:05:30","date_gmt":"2025-10-17T07:05:30","guid":{"rendered":"https:\/\/pastaorobio.it\/orobio\/our-story\/"},"modified":"2025-12-16T15:40:43","modified_gmt":"2025-12-16T14:40:43","slug":"our-story","status":"publish","type":"page","link":"https:\/\/pastaorobio.it\/en\/orobio\/our-story\/","title":{"rendered":"Our story"},"content":{"rendered":"\t\t
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Our story <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Authenticity, craftsmanship and uniqueness.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The beginning<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It all began in 2013 in Puglia when Pietro Squicciarini, agronomist and farmer, began to select and cultivate on his land some varieties of local wheat, less protein and gluten than those usually used for industrial pasta-making.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Intuition<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To validate his work and demonstrate the potential of local grains, Pietro commissioned research from the University of Bari. The study aimed to identify the best varieties of durum wheat in the area to produce quality pasta, which did not lose consistency during cooking. This was because it was mistakenly believed that local groats, low in gluten, were not suitable for making good pasta, leading to a preference for ester grains richer in protein.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Territory<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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As an expert agronomist, Pietro knows that grains from the South, ripened in the sun and wind, are of higher quality than those from humid climates. The sun and wind, in fact, prevent the formation of mold, which is harmful to health. Unlike foreign grains, which are often stored in containers in conditions that favor their development, the local ones from which the semolina for pasta making are obtained are the best option for healthy and high-quality pasta.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The choice<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The positive results of the research of the University of Bari and the support of the family push Pietro to realize his idea: to open a small pasta factory to produce organic pasta with the grains of his land. An ethical choice, which combines respect for the territory and for the consumer. With the desire to produce a pasta entirely at zero kilometer, the Pastificio Fior Di Campo was born in Altamura, on the Murge of Bari<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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A more than organic pasta is born<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening a pasta factory that uses only local grains was a courageous choice and went against the trend, but Pietro carried on with his vision. He started the first productions in his laboratory in Altamura, focusing on high quality pasta, dried at low temperatures and for very long times. The result is an organic pasta with a unique value: the absence of mycotoxins certified by rigorous analysis, which makes it an excellence in Italy and abroad.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Choosing Pasta Orobio means choosing a true story, made up of respect for the land, passion for quality and total transparency towards those who, every day, trust us.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Find out more about Pasta OROBIO<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The best grains of Puglia and Basilicata<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Apulian wheat, confidence at the table.<\/strong>
Only native varieties to obtain a mix of excellent semolina for a 100% Italian and organic product<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Traditional slow-drying processing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Slow, light, tasty, authentic.<\/strong>
Traditional processing with slow drying at low temperature and bronze drawing<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Organic pasta, short and certified supply chain<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Born organic by vocation.<\/strong>
Healthiness, organoleptic qualities, nutritional content, health and hygiene safety.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mycotoxin-free
Detected<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lab tested, safer for you.<\/strong>
OROBIO paste does not contain mycotoxins in quantities detectable by specific laboratory analyses (< 20 ppb).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Our story Authenticity, craftsmanship and uniqueness. The beginning It all began in 2013 in Puglia when Pietro Squicciarini, agronomist and farmer, began to select and cultivate on his land some varieties of local wheat, less protein and gluten than those usually used for industrial pasta-making. Intuition To validate his work and demonstrate the potential of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":841,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"class_list":["post-1052","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nOur story - Pasta Orobio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pastaorobio.it\/en\/orobio\/our-story\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our story - Pasta Orobio\" \/>\n<meta property=\"og:description\" content=\"Our story Authenticity, craftsmanship and uniqueness. The beginning It all began in 2013 in Puglia when Pietro Squicciarini, agronomist and farmer, began to select and cultivate on his land some varieties of local wheat, less protein and gluten than those usually used for industrial pasta-making. 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The beginning It all began in 2013 in Puglia when Pietro Squicciarini, agronomist and farmer, began to select and cultivate on his land some varieties of local wheat, less protein and gluten than those usually used for industrial pasta-making. 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