Martino Couscous is the first Italian couscous producer. Here is the story of passion, courage, and tradition that fills us with pride and ensures the highest quality of couscous is brought to your table.
25 Years of the highest quality Couscous
It all started in 1904, in the first family pasta factory, but it was only in 1994, thanks to Pasquale Martino, that the company decided to expand its offer to high-quality Couscous: a choice that made Martino the first Italian manufacturer of Couscous.
For more than twenty years, from generation to generation, Martino has brought high-quality Couscous to the tables all over the world, produced solely with the best raw materials and pure Matese water.
Martino products are produced exclusively with 100% durum wheat semolina, a key feature for a high-quality standard.
Couscous quality depends on the quality of semolina
Couscous has centuries of history behind it and today, alongside pasta and rice, it is increasingly present on Italian tables. This ancient grain has a mild taste and light aroma that comes from a careful choice of raw materials, but above all from the quality of durum wheat semolina.
Durum wheat is simple and versatile food. For this reason, it is also a useful base for the most diverse preparations: you will probably immediately think of bread and pasta, but also semolina, soups, and gnocchi are prepared with durum wheat! Couscous is also a direct derivative of durum wheat. Better still: the Couscous Martino is prepared only with durum wheat semolina.
Durum wheat semolina is a precious ally in the kitchen, a product to keep in the pantry. It is distinguished from flour by two factors: Its yellow color and a larger size of the granules.
Nutritional properties, as the semolina is much richer in proteins and with a lower glycemic index.
If the semolina is further ground, the “remilled semolina” is obtained. This is obtained from the wise blending of the best wheat varieties and is characterized by the presence of proteins and gluten. It differs from the previous product due to its particular fragrance and shelf life, but also for its healthy and antioxidant properties.
The production process matters
Over one hundred years of experience in the management of products derived from wheat have allowed Martino to select a mix of hard semolina grains and to build a production process that starts from the best Italian grains and allows for an eco-sustainable and quality Couscous.
This is a long and sweet process, during which the Couscous is processed entirely in Italy with an ancient method and, unlike many other brands, for the production of Martino only pure semolina and fresh water from the Matese Mountains. Our production site, immersed in the greenery of Molise, allows us to create a technically and qualitatively genuine product. And we’re proud of it.
Great Couscous means easy and healthy cooking
Martino Couscous is perfectly shelled after the first cooking and without having to be sautéed. It has a mild flavor and is a versatile kitchen ingredient with which you can create all sorts of sweet and savory recipes!
Because only the highest quality semolina is used Martino’s couscous is a healthy choice for the whole family. Children as well as adults can enjoy a balanced diet with Couscous incorporated in some easy and delicious recipes.
Bringing a healthy and natural product to the table is our goal.
We pay attention to Couscous as to the consumer. For this reason, we try to meet the tastes of the public and to better understand all the needs of the customers. From organic and whole-wheat Couscous to ready-to-eat dishes from the “Happy Couscous” line designed for those who have no time to cook: there is something for everyone.
Here at Martino’s, we are proud of our Couscous. The quality, the great taste and the traditional and organic way with which it is produced! Give it a try and you will see why we take immense pride in such a simple but healthy ingredient.