Pasta is the food that distinguishes Italian cuisine from the rest of the world, it has ancient origins and is now part of the daily Mediterranean diet.
Our organic pasta is produced following ancient traditions, to guarantee only quality, genuine and healthy products.
Only the very best, ancient Sicilian grains are processed, from 100% organic cultivation in Val di Noto.
Our selection includes pasta made from the “Timilia” and “Russello” varieties, two very ancient Sicilian grains, renowned for their healthy and nutritional characteristics. Timilia wheat, also called “Tumminia”, has an elongated ear, is brown in colour, contains high protein content and is low in gluten.
Pasta made with Timilia whole wheat flour is fragrant and aromatic.
It is produced using stone grinding methods.
Russello wheat, on the other hand, has a high, red-coloured ear. This ancient Sicilian wheat is also rich in protein and has a low gluten content.
Russello durum wheat flour gives life to a flavoursome and fragrant semolina pasta.
It is produced using cylindrical milling methods.
These ancient Sicilian grains are processed according to tradition, they are bronze drawn and processed in purity, artisanally, for each single batch and without removing the germ.
Drying is slow, from 24 to 48 hours, at a low temperature, between 36° and 38°C.
This organic pasta is a healthy food, with high organoleptic qualities, bringing those ancient flavours back to our tastebuds.
Give Timilia whole wheat and Russello durum wheat semolina pastas a try and you’ll wonder how you ever got by without them!