WHY WAS THE VALLILLO COMPANY FOUNDED?
To give VOICE and IMPORTANCE to those who work in silence and in the shadows, subservient to the decisions of others. To give COURAGE and STRENGTH to those who want to grow, but in their own LAND.
The GRANAIO DI ITALIA, or rather the tavoliere delle puglie, where SERRACAPRIOLA, a small village of 3500 inhabitants, is located.
The Vallillo PROVENZALE is the first Slow Food presidium in Serracapriola, an achievement that rewards all the farmers who cooperate and believe in the territory by following Vallillo's advice. 
From the SlowFood presidium to the Chiocciola award granted to those companies that interpret organoleptic, territorial and environmental values according to the Slowfood philosophy.
Organoleptic values that we pursue to achieve the best quality, which we certify with analyses concerning mycotoxins and phytosanitary residues in order to be BEYOND ORGANIC, ZERO RESIDUAL.
Territorial values that are reflected in the rental of innovative agricultural equipment to small farmers, free advice from agronomists. All this in order to reduce costs, control the LOCAL SUPPLY, avoid the abandonment of the land and allow the generational transfer of farming knowledge (the docuseries TERRA MIA : youtube Azienda Vallillo )
Environmental values that we pursue by recycling olive and olive processing waste to fertilise the farmers' land, biomass (olive kernel) to feed the pasta and evo oil processing with the help of a photovoltaic system.