A Legacy Of Craftmanship

The Di Leo family legacy spans generations, marked by a deep-rooted passion for their craft, a commitment to innovation while upholding tradition, and the transmission of values across time. It all began in Altamura during the mid-19th century when Francesco Di Leo established his bakery, initially producing bread made from recipes passed down by locals. Pietro, his youngest son, took the reins in the 1930s, founding Panificio Di Leo and introducing a range of artisanal products like taralli and milk biscuits by the early 1960s. This shift proved successful, leading to the establishment of Di Leo Pietro s.n.c. by Domenico and Vitantonio Di Leo, who later expanded operations to industrial-scale production in the 1990s. Today, under the leadership of Pietro Di Leo, Di Leo Pietro SpA continues to flourish, blending cutting-edge technologies with time-honored techniques, such as wire-cutting for biscuits, while maintaining a steadfast commitment to using premium raw materials.