Discover the true flavor of artisanal pasta with Food and Sicily
monovariety of ancient Sicilian grains!!

Food and Sicily proposes i Paccheri produced with the single variety of Sicilian durum wheat "Russello".

This pasta, come on exceptional features and particularly appreciated in kitchen Macrobiotics, it is made with ancient Sicilian cultivated grains without the use of chemicals.

Storage and milling are carried out separately for the individual varieties, thus the pasta is produced with semolina of only one variety at a time.

The use ofmineral water for the dough complete care of the raw materials.

Artisanal production, with tbronze raphiles and static drying at low temperature, together with the use of the highest quality raw materials, make this pasta a Product of Excellence.

In addition to the organoleptic qualities, flavor and aroma, this pasta is
- easily digestible
- tolerated very well by people who have wheat intolerance
- can replace Kamut paste

Features

- Bronze drawing

Ours Paccheri  they are bronze drawn, this peculiarity gives them a rough appearance to the touch and a pale yellow colour, the same as wheat. This typical manufacturing process guarantees that unique porosity that captures your condiments. 

- Slow drying process and at low temperatures

The ancient art of pasta making requires that drying takes place slowly and at a low temperature to preserve the typical pale yellow color of the grain. for this reason our artisanal pasta requires 24/36 hours of drying at a temperature of 36/38 degrees. In this way, not only the colour, but also the aroma, flavor and cooking resistance of their pasta are not compromised... it is a long process but essential to obtain quality first and foremost!

- Monovariety of ancient grains
 
But that's not all... Our artisanal pasta stands out for the single variety of wheat used: the Russello.

The durum wheat variety Russello is one an ancient variety of wheat once cultivated throughout Sicily, now widespread in some areas of the island, in particular in the Iblean plateau.

It stands out for the height of the ear which is higher than other grains, around 180 cm, and for a high protein content.

The creation of this artisanal pasta takes place using exclusively durum wheat of the Russello variety, which gives it a exceptional flavour as well as its distinctive pale yellow color.

To be discovered with our Sicilian cherry tomato purees or even plain with a drizzle of extra virgin olive oil produced with olives from the Iblei mountains!