In the sun-drenched hills of Southern Italy, where golden fields of wheat sway beneath the Mediterranean breeze and ancient villages cling to the Apennines, a tradition endures. 

Not just pasta – but true artisanal pasta. 

Rugged yet refined, rustic yet deeply rooted, Fontana Formiello is the golden gift of the Italian south. Born not only of land and ingredients, but of a purpose: to honour a method that yields more than food - it yields flavour, texture, and nourishment that industrial processes simply can't replicate. 

Why We Make Pasta This Way 

In a world driven by speed, we choose patience. Fontana Formiello pasta is made the way it is for one reason: because it tastes - and performs - better. 

Each step is intentional: 

• Organic Italian durum wheat ensures integrity and flavour from the start. 

• Bronze die extrusion creates a rough, porous surface that holds onto sauce, not just coats it. 

• Slow drying at ambient temperature up to 72 hours to  preserves the wheat’s natural aroma, enhances digestibility, and develops a deep, nutty character that rushed drying simply flattens. 

This is pasta made to be cooked, savoured, and remembered. Not mass-produced, but carefully crafted to bring out the best in even the simplest of dishes. 

The Heartland of Italian Wheat 

Southern Italy is not just a location - it's the soul of our pasta. 

In Apulia, people have cultivated wheat for generations. The dry climate and mineral-rich soil yield durum wheat of exceptional strength and flavour - grains that carry within them the essence of the Mediterranean. 

In this region, wheat is more than a crop. It's a way of life - a living connection to the land, the seasons, and the table. 

A Tradition Worth Continuing 

Pasta in Southern Italy has always been more than sustenance. It’s been a symbol of ingenuity, shared meals, and quiet rituals. 

The same traditions that once saw pasta dried under the Mediterranean sun now live on in Fontana Formiello - carried forward in small batches, with respect for the process and for the people who will one day plate it. 

The Premium Difference 

What makes Fontana Formiello pasta premium isn’t just how it’s made - but why. 

Industrial pasta is fast, efficient, and uniform. Ours is textured, flavourful, and made with intention. 

Where mass-market pasta races from wheat to wrapper, we slow down. And in doing so, we unlock what truly matters: aroma, flavour, performance in the pan - and a bite that holds firm from the first forkful to the last. 

Simplicity That Shines 

Great pasta doesn’t need much. Just quality and care. Fontana Formiello is best enjoyed with humble companions - olive oil, ripe tomatoes, fresh herbs. It embraces sauces instead of sliding off them. It elevates meals without overshadowing them. 

Cooking tip: Salt your water generously. Don’t overcook. And toss your pasta straight into the sauce - let them become one. 

A Story That Endures 

Every bag of Fontana Formiello carries more than just pasta. It carries the warmth of Southern Italy, the wisdom passed down through time, and the Coppola family’s dedication to Italian food traditions - a commitment that began in 1903 and continues today through the fourth generation. 

This is food with roots. Craft with purpose. A connection not just to a region, but to a way of life where quality is inherited, not improvised.