Casa Prencipe S.N.C.

The concept of quality of life is subjective. For some it translates into the search for places to spend the evenings or the presence of a shop every three metres. For us it means something else, breathing the air of home. It is no coincidence that we moved to the countryside, far from the town centre". It is from this need that Domenico Prencipe and Giovanna Armillotta, a few years ago, decided to leave the North where they worked, to return to their native land and start a new entrepreneurial path , investing in the territory of origin, the Gargano. "I worked in the Ferrara area, she in Parma. But we have always been madly in love with the Gargano. The lack of home, from our loved ones to the desire to breathe the air of home, pushed us to return and undertake this adventure." An adventure that takes the name of Casa Prencipe, one of the excellences that Capitanata can boast in the field of pasta production. The project combines the quality of the product with the dream - realized - of redeveloping one of the most beautiful areas of the Gargano, the Carbonara Valley, where the new factory inaugurated last year now stands. In just a few years the company has come a long way, but above all it has experienced the changes (for the better) that have characterized the sector: "When we started there was not yet the 'fashion' of working with Italian wheat and organic products. When we asked suppliers for Italian wheat they laughed in our faces, for example, they didn't know the potential of Senatore Cappelli wheat, which was rather difficult to find. From then on we started, also out of necessity, to work with supply chain contracts. since it was almost impossible to obtain Italian wheat from large suppliers. And when they had it available it was not of high quality. We started in a garage with the few economic possibilities available, but we have always been in love with the Carbonara valley, an uncontaminated area with crazy potential, but now in a state of abandonment for decades". For the recovery of the area, Prencipe has seen fit to involve the owners of the land in that area, taking them into management: "We have set up a sort of barter deal with them. I will take over the management of your land and in exchange I won't give you the money, but pasta made with the grain of your land". In the new factory, in the Carbonara Valley, the beating heart of the Gargano National Park, pasta is born which, in addition to water and semolina, contains a special ingredient, mountain air: "There are those who think that to make pasta or the only ingredient is wheat. We use very pure certified water and the air is essential he eats our pasta every day and perceives it." "We use 100% biodegradable and recyclable packaging - explains Prencipe -, ours is a clean company that only produces water vapour". Quality and respect for the environment which are rather appreciated not only by the companies of the province: "We started from the Capitanata and then expanded. We operate in the field of high gastronomy catering. We currently work throughout Italy, especially in the areas of Bologna and Turin. We also work for other countries, such as Spain, France and Germany. We do a tiring job, but over time we have realized the changing needs of consumers noticing how it is easier to make people understand what we are doing, because we feel the need to eat less, but better". For the future, the creators of Casa Prencipe have clear ideas: "Our goal is to produce the best pasta in the world and we lack nothing to do so".