This is why procurement of raw materials focuses mainly on the Italian market and especially the Apulia region. It was only after careful analysis of product quality that the company decided to turn to the international market for 20% of its supplies and making use of strong wheats. Experience gained over the years has indicated that durum wheat flour should be mixed with wheat having higher protein content to ensure dough has better tenacity, consistency and taste.
It is thanks to high-value choices implemented over the years that Semolerie Giuseppe Sacco & Figli has emerged as the first choice of wide-ranging clientele including pasta-makers throughout Italy, from the province of Bari to Campania and most of northern Italy.