Our commitment
What these lands produce
Reclaimed lands
975 hectares of farmland wrested from the criminal economy, returned to life and community.
Ethical and organic farming
Certified organic. At least a third of employees are people excluded from conventional employment.
Quality from the South
Bronze-extruded pasta, slow drying, durum wheat from southern Italy — no compromise on flavour.
Libera Terra pasta begins with durum wheat grown in southern Italy — Sicily, Calabria, Apulia — and ends as bronze-extruded, slowly dried pasta with a slightly rough surface and cooking firmness that industrial pasta simply does not have. Quality speaks first.
Across the 975 hectares that Libera Terra cooperatives cultivate using organic farming, you find durum wheat, olive trees, legumes, vines. The pasta is bronze-extruded and dried at low temperature — a longer, more costly method that preserves the wheat's proteins and gives an incomparable texture on the plate. The passata is made from ripe-harvested tomatoes, with nothing added. The oils, including the DOP Valle del Belice oil, carry the names of valleys marked by history.
These lands have a heavy history — and a renaissance underway. Confiscated from criminal organisations by Italian justice, they were handed over to social cooperatives with a simple mission: to make something clean, dignified and lasting from them. At least a third of employees are people excluded from conventional employment. Libera Terra is associated with the Libera network — more than 1,600 associations working to promote legality and social justice in Italy.
What Libera Terra produces is coherence: between the quality of the wheat and that of the labour, between the standards applied to the pasta and those applied to the conditions in which it is made. What Libera Terra produces, you taste first. The pasta holds its texture, the passata smells of ripe tomato, the oil has character. The rest — the history, the lands, the cooperatives — comes after, as a reason to return.
Bronze-extruded pasta, passata, preserves and organic oils — grown across 975 hectares of southern Italy.
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