The core of Ferro Group's business strategy is therefore controlling the entire chain of durum wheat, from the selection of the best varieties of wheat, storage, to the milling and up to the production of pasta.
Our company, placed in Campobasso, has historic origins and it has been devoted to the production of dried semolina pasta for over 100 years. The real "heart" of La Molisana is in Ferro family's mill, therefore after the acquisition of the pasta factory in 2011, they gained the undeniable competitive advantage to manage the entire production process, from wheat to table. People who work in the milling sector know the Ferro Family, millers for four generations, that have always worked with passion and integrity. Nowadays they are well-known as one of the most credible business in the national and international scenery.
For four generations our millers have been pursuing the same goal: selecting high-quality raw materials.
To ensure every day this result, we carefully look on the global market for the best durum wheat able to guarantee a pasta with a unique tenacity, yellow index and high protein value needed for a top range product.
Main prerogative of our company is the cult of wheat: the Ferro Family, which acquired the Pasta Factory in 2011, has a long milling tradition since over 100 years and gained credibility on national and international markets. In a sector, where you can not act without appropriate competence, the Group has developed considerable expertise in the selection of the best varieties of durum wheat.
Actually the perfect grain doesn't exist in nature and the ideal pasta arises from a semolina, made of mixed varieties of durum wheat strictly selected on the global market (Italy, United States, Canada and Europe) having different organoleptic and complementary characteristics. These features are essential to provide a constant quality for the whole production. The final result is a yellow gold pasta, with great cooking tenacity and good protein value, that as far as we are concerned, must be not less than 14% (over the minimum due by law).
The water we use for the dough flows from the high peaks of the Matese, a 2000 meters karst plateau situated in Molise. The purity of Molise's water, recognized also by Legambiente, contributes to the creation of an excellent product.
So many names, so many shapes, so many different flavors. Different by texture and size, each shape has its favorite sauces and cooking times and is an expression of the Mediterranean tradition as well as of our master pasta makers' creativity.
In Italy you can find us in: A&O, Agorà, Alì, Aliper, Auchan, Basko, Bennet, Bigstore, Briò, Carrefour, Coal, Conad, ConTè, Coop, Crai, Cts Supermercati, Decò, Dem, Despar, Dimeglio, Dok, Doro Centry, Emi, Emisfero, Esselunga, Famila, G.S., Gran Dì, Gros, Il Gigante, In's Mercato, Iper Sermark, Iperal, Iperbon, Iperstore Barletta, Le Clerc, Margherita, Migross, Oasi, Pam, Penny Market, Pewex, Pick Up, Poli, Selex, Sidis, Sigma, Simply, Sisa, Sma, Super Élite, Tigre, Tigros, Unes
The process begins with the selection of durum wheat. La Molisana buy only the best varieties and combine the percentage of each variety, in order to achieve the decided quality target. Our specialists, with the help of technologically advanced laboratories, certify the quality of durum wheat in order to guarantee the same organoleptic and nutritional characteristics to consumers.
The storage is a crucial step to preserve the integrity of raw material and ensure an ideal preservation. Indeed in the factory the most stringent hygienic standards are observed. Selected grains are placed in proper silos, made of reinforced concrete: this material allows you to maintain constant temperature conditions, avoiding the development of infestations, mold and mycotoxins.
The cleaning is a very important step and it consists in removing impurities from the grain. At this stage we use the "optical sorter"; thanks to this machinery the wheat is scanned through a system of cameras, automatically ejecting any flawed or stained grains.
Another crucial step is the conditioning phase, during which the grain is soaked to increase moisture and to facilitate crushing. Our Mill uses high technological asset, using a decorticating stone: the preventive elimination of the tegumental layers, allows us to improve the hygienic-sanitary characteristics of the pulverized contents thanks to the minor presence of the residual of the plant protection product, heavy metals and micro toxins, and the qualifying characteristics as far as the colour, the minor content of ashes and the puntature is concerned.
Basically both are able to guarantee a great final product made by the same excellent semolina. While the bronze die is able to give a porous and rough surface, perfect for capturing the season, the teflon die gives a smoother surface that makes the product suitable for less structured seasonings.
Two main regulations rule the pasta production in our Country: the DPR 183/01,also called purity law, according which the only raw material allowed in national pasta production is durum wheat. Moreover the legislation fixed also precise analytical guidelines: a minimum protein content, a moisture percentage, an ash content, a maximum acidity level . A second regulation is the EC Reg., that rules the maximum quantities of chemical contaminants allowed in food: mycotoxins, heavy metal, dioxins and dioxin-like PCBS, polycyclic aromatic hydrocarbons (PAH).
A quality pasta is the result of two simple ingredients: water and durum wheat. La Molisana pasta stands out for its high protein content, never less than 14% (compared with 10% minimum required by law), that ensures the toughness and high performance in cooking phase. The product presents an amber and never reddish colour; after cooking, it keeps the texture both in the dish (with excellent presentation in terms of tempering) and at chewing.
Absolutely not. The grains used (included imported ones) have not undergone genetic modification processes; moreover, in Italy the current legislation does not allow the cultivation and use of GM products for human food.
Pasta should be stored in a cool, dry place away from light.
Pasta drying process, before the packaging phase, can be defined complete when the moisture percentage of the just drawn product, about 30%, has dropped down. The maximum percentage permitted by law is 12.5%. During pasta drying, the gradients that are created are very strong as regards the moisture between the outside of the product and the zones closer to its centre. These gradients determine differences in volume between zones is quite straightforward: since the outermost zone is balanced with the temperature and the relative humidity of the air, while the most internal zones are completely affected by the spread of water, it follows that the volume reduction between zones does not take place linearly, but at different speeds. As drying proceeds, the internal zones also tend to be submitted to tension, since the outside layer dries and solidifies more and more, blocking or anyhow reducing the spread of water toward the surface, basically preventing the internal part of the pasta from contracting.
In isolated cases this gradients can create micro lesions on the surface of the product; pasta, in contact with cooking water, gets broken. This i the so called vitrification.
In occasional cases, pasta may have a more pronounced coloration, this is due to a prolongation of the drying phase but it absolutely does not affect the wholesomeness of the product.
The production of high quality pasta is strictly related to the control over the entire production process in order to supervise the salubrity standards to be respected in all stages. In accordance to law and regulations we established protocols and procedure to overview the whole pasta chain. Moreover we are certified by the BRC, IFS and obtained the ISO 9001:2008.