Collection: BioPasta: Organic Craft from the Heart of Lucania

On a quiet hillside near Tito, in the province of Potenza, a handful of artisans are keeping alive one of Italy’s simplest and noblest crafts — the making of pasta. The air smells faintly of semolina and warm wheat; the hum of the press fills the small workshop; hands move with a rhythm that has not changed in generations. This is BioPasta SRL, an organic pasta maker that has transformed the rural soul of Basilicata into one of the most genuine products of southern Italy.

A Family Dream, A Regional Identity

BioPasta was founded in 2001, at a time when the idea of “organic” was still new to most Italian consumers. Yet in Basilicata — a region of rugged landscapes and ancient farming traditions — organic was not a marketing word, but a way of life. Families had always grown wheat without chemicals, dried their pasta in the air, and relied on the land for everything.

The founders of BioPasta, rooted in this Lucanian soil, decided to bring that tradition into the present. Their dream was simple: to make pasta that respected the earth, honoured the old ways, and met modern organic standards. They set up their small production site in Tito Scalo, a town surrounded by hills where durum wheat has grown for centuries.

Today, BioPasta’s mission remains the same: to offer an artisanal organic pasta made only from the best products of southern Italy.

Their approach blends humility and innovation — keeping production small enough to stay true to their roots, yet professional enough to serve a growing market that values real food made by real people.

The Land Behind the Grain

Basilicata is not an easy land. The soil is rocky, the summers are dry, and the mountains make farming a challenge. But this same landscape, with its strong sun and clean air, gives the local wheat its unique character — hard, golden, and rich in flavour.

BioPasta sources its grain primarily from organic farms in southern Italy, especially those working with traditional Lucanian varieties. These grains are milled into 100% organic semolina, which is then mixed with pure water from local springs — the only two ingredients in every pasta they make.

That simplicity is deceptive: the entire process depends on intuition, climate, and touch. As the team likes to say, “There are no shortcuts in real pasta — only patience.”

Craft and Care

Each stage of BioPasta’s production follows the rhythm of artisan pasta-making. The semolina is slowly kneaded with water to create a dough that is neither too dry nor too elastic. The shaping is done through bronze dies, which leave the surface rough and porous — the hallmark of authentic southern pasta.

The drying process is deliberately slow, at low temperatures, often taking more than 24 hours. This protects the wheat’s aroma and ensures that when cooked, the pasta keeps its bite and releases its fragrance — that warm, almost nutty scent that fills the kitchen when real durum wheat meets boiling water.

The workshop’s machinery is modern but minimal. Behind every line there is still a person: checking texture, touching the dough, deciding when it’s just right to move to the next step. BioPasta calls itself an artisan company not because it is small, but because every decision still passes through human hands.

Shapes of the South

BioPasta’s catalogue reflects the diversity of the Italian table — but its heart belongs to the South. The collection includes around 27 dry pasta formats, from long ribbons to short cuts, all made with organic semolina and nothing else.

Among their signatures are:

• Orecchiette Lucane, small round discs shaped by hand tradition, perfect with cime di rapa or a simple tomato sauce.
• Fusilli Corti, a rustic, spiral shape ideal for rich meat sauces or vegetable ragùs.
• Paccheri, those generous tubes typical of Naples and Basilicata, ready to be filled or tossed with seafood.
• Rigatoni, Penne, Casarecce, and other classics — all unified by that beautiful, matte finish that clings to sauce and speaks of slow drying and good grain.

Alongside dry pasta, BioPasta also produces fresh organic pasta, ready-to-cook boxes, and even private-label lines for partners who share their values. Every product, whether destined for a local market or an export client, carries the same Lucanian DNA.

A Philosophy of Simplicity

In an era of industrial scale and digital marketing, BioPasta’s message is almost radical in its simplicity: two ingredients, one promise.
Their pasta contains only organic durum wheat semolina and water — no additives, no colourants, no preservatives. The result is a food that is not only nutritious but deeply connected to its place of origin.

This philosophy extends to the company’s wider approach. The founders maintain close relationships with farmers, choosing suppliers who respect the same organic standards and soil health principles. They see their work not as manufacturing but as continuation — a link in the chain between earth and table.

In the Kitchen

The beauty of BioPasta lies in its versatility. Because it’s made slowly and cut through bronze, it holds sauce like a dream.
For a true taste of Basilicata, try their Strascinati with Peperoni Cruschi and Toasted Breadcrumbs — a rustic pairing that celebrates the region’s two greatest loves: pasta and peppers.

Recipe Idea:
Cook BioPasta’s Strascinati al dente, toss them in olive oil with golden breadcrumbs and a handful of crumbled peperoni cruschi. Add a sprinkle of parsley and a touch of garlic — nothing else is needed. The crunch of the peppers and the rough pasta surface create a texture that feels both ancient and new.

For a plant-based variation, replace the traditional anchovies or cheese sometimes added to the breadcrumb mixture with a spoonful of toasted almonds or crushed walnuts. The richness of the nuts echoes the sweetness of the dried peppers and keeps the dish authentically southern, yet completely vegan.

From Lucania to the World

Though deeply rooted in Basilicata, BioPasta’s pasta has travelled far. Their dedication to quality and their ability to produce in different formats have allowed them to reach both Italian and international markets — from small organic shops to restaurants that value handmade excellence.

Yet even as their name spreads, the company has resisted the temptation to industrialize. The drying racks, the bronze dies, and the human oversight remain exactly as they were at the beginning. As they often say, “We are small enough to care, big enough to deliver.”

The Future of a Tradition

In many ways, BioPasta represents the new face of southern Italy’s food renaissance: a generation of artisans who combine respect for heritage with modern sustainability. Their organic certification is not just a label, but a philosophy that runs through their entire supply chain — from wheat field to finished pack.

Their packaging, too, reflects this ethos: minimalist, recyclable, and proudly “made in Basilicata.” It speaks of authenticity rather than luxury, of care rather than excess.

In a world that moves fast, BioPasta remains defiantly slow. And that slowness — in drying, in shaping, in choosing ingredients — is precisely what makes their pasta unforgettable.

Fun Facts

• The word BioPasta is both a name and a statement: “Bio” for their certified organic wheat, “Pasta” for the Italian soul they preserve.
• The factory in Tito Scalo produces both traditional formats and custom shapes for restaurants and private labels.
• BioPasta’s short-cut fusilli and orecchiette are made with special dies developed to reproduce the irregularity of hand-shaped pasta.
• Each batch of pasta is tested for cooking consistency and elasticity — they only release it once it meets the ideal “Lucanian bite.”
• The team occasionally collaborates with local chefs to create limited-edition shapes inspired by regional heritage.
• Their dream? To one day make pasta using only Basilicata-grown wheat, closing the loop from seed to plate.