Discover with Food in Sicily the real taste of the artisan pasta in
Sicilian antique grain monovariety !!

Food in Sicilyproposes Integral noodlesProduced with Sicilian hard wheat monovarity "Timilia".

This pasta, fromExceptional featuresand particularly appreciated in thekitchenMacrobiotic,It is made with cultivated Sicilian antique grainsWithout the use of chemicals.

Storage and milling are carried out separately for individual varieties, in this way the dough is produced with semolina of a single variety at a time.

The use ofmineral waterFor the dough completes the care of raw materials.

Craft production, with Tbronze rafileand static drying drying, along with the use of high quality raw materials, make this pasta aProduct of excellence.

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

Features

- Bronze drawing

The Integral noodles Food in SicilyThey are drawn to bronze, this peculiarity gives it a rough look at the touch and a pale yellow color, the same as the grain. This typical processing process guarantees that unique porosity that captures your condiments.

- Slow and low temperature drying process

The ancient pasta art imposes that the drying takes place slowly and at low temperature so that you keep the typical pale yellow color of the grain. This is why our artisan pasta requires 24/36 hours of drying at a temperature of 36/38 degrees. In this way it does not compromise as well as the color, even the perfume, the taste and the estate in cooking their pasta..is a long process but an odds to get quality first of all!

- Old grain monovariety
 
But it is not over .. the artisan pasta Food in SicilyIt is distinguished by wheat monovarity used: theSnout.

Hard wheat Variety Russello is oneAncient variety of grain cultivated once throughout Sicily, now widespread limitedly in some areas of the island, particularly in the Ibleo plateau.

It is distinguished by the height of the highest priga to the other grains, about 180 cm, and for a high protein content.

The realization of this artisan pasta takes place using only the durum wheat of the Russello variety, this gives it aexceptional flavoras well as its pale yellow badge.

To discover with our Sicilian cherry tomato past or even in white with a thread of extra virgin olive oil produced with olives of the Iblei mountains!