Our dry pasta is produced handcrafted and is obtained with the use of the best varieties of Sicilian durum wheat.
the water of dough, coming from the clear sources of the Madonie, undergoes a microfiltration process that purifies it further without the need for chemical reagents, thus preserving all the precious properties. employed, equipped with UNI EN ISO 22005 Certification "from the field to the table", guarantee the authenticity of the selected Sicilian grains.
production of the dry pasta takes place in optimal microclimatic conditions (controlled temperature and humidity and purified air throughout the production area) and the maximum drying temperature stands at 40 ° C with drying times that also reach 48 hours for some formats. Ingredients: Durum wheat semolina, water. It can contain soy and mustard.