Face to face with: PASTA OROBIO | SANA Partner

January 2026

Our story began in 2016, when agronomist Pietro Squicciarini opened the Fior di Campo artisanal pasta factory in Altamura. This led to the creation of Pasta Orobio, the first 'mycotoxin-free' certified pasta from field to table. Made from the finest semolina of Puglia and Basilicata, it combines traditional craftsmanship with agronomical innovation. Our mission is to offer a genuine product that preserves the soul of the grain and the wisdom of our forefathers, ensuring food safety through rigorous analyses accessible to everyone. Pasta Orobio is not just artisanal excellence; it is an act of love for health: a highly digestible, ethical, and safe pasta. Because we firmly believe that quality is not a luxury, but a right for everyone.

What inspired your participation in SANA Food 2026, and what goals or expectations are guiding you in this new edition?

We are participating in SANA Food 2026 with the goal of consolidating our position in the premium organic market and expanding our commercial horizons toward new market segments. We wish to connect with distributors, buyers, and partners who share our vision of a product with a certain origin, free from contaminants, and functional for well-being. This trade fair represents the ideal showcase to introduce the scientific value of our project - specifically our 'mycotoxin-free' certification- to an international audience of conscious consumers. We aim to reach the tables of many new customers looking for a pasta that does not compromise between health and artisanal taste.

Today’s consumers are increasingly conscious about health and well-being. How has this awareness influenced your production choices or inspired new product concepts?

Our production choices were born from the awareness that many mass-market products, often made with EU and non-EU grains containing pesticide residues and mycotoxins, can cause intolerances and health issues. We decided to reverse this trend: the exclusive use of local, organic, and mycotoxin-free certified durum wheat, combined with a strictly artisanal production process, precisely meets the needs of a modern consumer seeking safety and well-being. Our proposal is a pasta that guarantees the absence of harmful chemical residues, offering a food that is, first and foremost, a guarantee of daily health.

Tradition and innovation often go hand in hand in a company’s growth journey. How do you manage to honor your roots while giving them a contemporary interpretation?

Ours is a small artisanal company that employs an ancient production process. Our tradition lies in slow drying, once done outdoors. Today, we make it contemporary through technology: we use hi- tech drying cells that simulate the ideal microclimate used in our grandfathers' time, monitoring humidity and temperature with digital precision. This allows us to guarantee that every package of pasta has the same flavor as in the past, but with the benefit of digital production accuracy, ensuring consistent quality and food safety.

Transparency, sustainability, and traceability have become essential values in today’s market. How do you bring these principles to life in your distribution practices?

For Pasta Orobio, traceability is an ethical commitment verifiable in real-time. We do not ask our partners to just take our word for it, but to look at the data: every production batch is accompanied by laboratory analysis certificates that we upload directly to our website. This maximum transparency allows distributors and final consumers to verify, with a simple click, the purity of the semolina and the absence of glyphosate or mycotoxins. It is a model of radical trust that guarantees total safety throughout the entire distribution chain, making every step of the supply line clear and documented.