Our pasta is made by hand, with slow drying times, using only Sicilian grains.
Our line "Grani antichi siciliani" proposes on your tables the grains and flours that our ancestors used and that are still cultivated in small areas of Sicily, such as Russello and Timilia.
The cultivation of our ancient grains, without the use of chemicals, is followed and controlled by an external company that verifies the quality of the product. The storage and milling are carried out separately for each variety, so the pasta is made with semolina flour of only one variety at a time. The use of mineral water for the dough completes the care of the raw materials. The artisan production, with bronze dies and static drying at low temperature, together with the excellent quality of the raw materials used make this pasta a product of absolute excellence. In addition to its organoleptic qualities, flavour and aroma, this pasta is easily digestible and well tolerated by people with wheat intolerance.