Tandoi - Molini e Pastifici - CORATO (BA)

The Tandoi family has been in the transformation of agricultural production for three generations and today is part of the milling-pasta sector. It creates high quality products thanks to a careful selection of the ingredients and the use of innovative technologies. The passion for wheat accompanies the daily work, creating a team of companies that manage each step: from the sowing to the picking, from the selection to the milling, the transformation into semolina and flour, the creation of shapes of pasta that are able to host all the taste of the Italian gastronomic tradition. The Tandoi pasta factories are among a few in Italy to have there own mill. Tandoi's first mill was built in 1982, in Corato. Today this is Tandoi F.lli Spa: four miller systems belonging to the family, three in Corato, two for bread wheat and one for durum wheat and one for durum wheat in Matera, two production factories (in Corigliano d'Otranto and in Matera), eight production lines that are able to produce a wide range of products, packaged in different typologies. They make traditional short and long pasta shapes but also special pasta, ziti, zitoni and long fusilli, pasta a sfoglia, nidi, lasagne festonate, giant shapes, cous cous and pre-cooked pasta. Many types of special pasta, such as vitaminized pasta, tomato and spinach pasta, organic pasta, durum wheat pasta mixed with other cereals, wholemeal pasta and pasta made with wheat semolina, rich of fibre. Brands and companies that use the Tandoi mills: Pasta Ambra di Puglia, Pedone, Pasta di Matera. There's also Tandoi flour: from the traditional ones to the new blends, all of high quality, in order to guarantee excellent results both for professional and domestic use.