Since 1950, in the sunny island of Sicily, the pasta makers have continued an old tradition: they carefully select the best Sicilian durum wheat in order to obtain a first-rate semolina; they carry out an accurate and slow drying process, by which the nutritive qualities of pasta keep unaltered. So that they create a high quality pasta with excellent taste.
The best Sicilian durum wheat in order to obtain a first-rate semolina A high quality pasta with excellent taste An accurate and slow drying process
