Find out with food in Sicily the true flavor of artisanal pasta in
Monovarity of ancient Sicilian grains !!

Food in Sicily proposes the Whole tagliatelle produced with the Sicilian durum durum wheat "Timilia".

This pasta, from Exceptional features and particularly appreciated in the Kitchen Macrobiotics, It is made with cultivated Sicilian ancient grains without the use of chemicals.

The storage and milling are carried out separately for the individual varieties, in this way the pasta is produced with semoles of only one variety at a time.

The use ofmineral water For the dough completes the care of raw materials.

Artisan production, with tbronze rafile and static drying at low temperature, together with the use of top quality raw materials, make this pasta a Product of excellence.

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

Characteristics

- bronze drawing

The Whole tagliatelle Food in Sicily They are pierced to bronze, this peculiarity gives it a rough appearance to the touch and a pale yellow color, the same as wheat. This typical processing process guarantees that unique porosity that captures your condiments. 

- Slow and low temperatures process process

The ancient Pastaia art requires that drying takes place slowly and at low temperature so that it retains the typical pale yellow color of the wheat. For this reason, for this reason our artisan dough requires requires 24/36 hours of drying at a temperature of 36/38 degrees. In this way it is not compromised as well as the color, also the perfume, the flavor and the seal in cooking of their pasta .. it is a long process but indispensable to obtain quality first of all!

- Monovarity of ancient grains
 
But it is not over .. the artisanal pasta Food in Sicily It stands out for the minivarity of wheat used: the Russello.

Russello variety durum wheat is one Very ancient variety of wheat cultivated once throughout Sicily, now spread limited in some areas of the island, particularly in the Hyblean plateau.

It stands out for the height of the above spiga to the other grains, about 180 cm, and for a high protein content.

The realization of this artisan dough takes place using only the durum wheat of the Russello variety, this gives it a exceptional flavor as well as its pale yellow distinctive.

To be discovered with our puree of Sicilian cherry tomato or even in white with a drizzle of extra virgin olive oil produced with olives of the Iblei mountains!