Sicilian artisan pasta

Busiate artisan pasta

Traditional Sicilian artisan pasta, produced by the Giacalone artisan pasta factory in Mazara del Vallo, (province of Trapani, western Sicily), with only 100% Sicilian grains, and ancient Sicilian grains such as Tumminia and Russello. The excellence and historicity of Sicilian wheat find their maximum expression in the artisanal Trapani busiate, which we offer in different variations and formats, short and long, flavored with Sicilian pistachio, chilli pepper, lemon and cuttlefish ink, for everyone tastes and with exclusively Sicilian ingredients.

Ancient Sicilian grains

Western Sicily, and especially the Trapani area, has always been one of the main Sicilian lands rich in excellent wheat and vines. The flours obtained from the types of Sicilian wheat called "ancient" or kept original as cultivated millennia ago, without mixing, genetic modifications or treatments and indigenous to the Sicilian fields, are flours with a reduced glycemic index and an overall gluten equal to 10%. Extremely digestible even for intolerant people, given their low gluten content they can be well tolerated by everyone, but NOT by celiacs, who however would be affected by the presence, albeit low, of gluten.
Milled with natural stone, ancient Sicilian grains are naturally resistant to mycotoxins and fungi and represent an excellent alternative to classic baked products, both industrially packaged and also handcrafted with modern grains, often modified and also chemically treated.
The varieties of ancient Sicilian grains are: Russello, Tumminia or Timilia, Perciasacchi, Senatore Cappelli, Mallorca. The flours deriving from these types of ancient Sicilian wheat offer flours that meet all gastronomic and nutritional needs, that is, durum wheat, soft wheat, whole wheat, for pasta, bread and pizzas, for desserts and baked goods. Compared to other varieties of wheat, these are characterized by a particular shape of grain, very elongated and amber in color, which reflects its thousand-year-old native origin of Sicily, which gave this region the nickname of the granary of Rome. The Greeks also used Sicilian wheat for their food when they arrived in Sicily.

Sicilian artisanal pasta for sale

Our pasta is sold wholesale, for catering, restaurants but also for those who wish to maintain a small family supply of excellent pasta produced with the best Sicilian wheat. Choose your favorite type of pasta wholesale, including busiate, flavored busiate, spaghetti, anelletti, and take advantage of the favorable cost per quantity. We ship within two days of ordering, directly from production.