Quality and traceability
At all stages of production
Traditional method
Pasta De Sortis is made exclusively with durum wheat semolina and water. Even today, we still follow the classic production method—which involves three stages: kneading, extrusion and drying—to preserve the properties of the wheat grain and bring the great tradition of Italian pasta to the table.
Know-how
Over the years, Vincenzo De Sortis has passed on all his know-how to his four daughters, who now run the pasta factory, paying particular attention to the quality of the pasta, which has always been a primary objective for Pastificio De Sortis. Systematic checks are routinely carried out at every stage of production within the company premises to ensure perfect product traceability.
Quality control
The quality control team at De Sortis pasta factory therefore knows the source and the entire production process for every single packet of pasta. The production cycle is fully computerised and automated in order to ensure perfect traceability of all footprints, as well as all the documentation collected by the various operators involved in the production process.
Certifications
All products comply with the standards set by BRC (British Retail Consortium) certification, IFS (International Food Standard) certification, ICEA certification for organic pasta and OU KOSHER certification.
