Sicilian Pasta

Sicilian wheat pasta

Sicilian pasta produced 100% with Sicilian durum wheat, by the Poiatti pasta factory in Mazara del Vallo (TP). The quality of Sicilian wheat, in addition to being irrefutable for centuries, perhaps even millennia, since Sicily was already considered the granary of Rome at the time of the Roman Empire, is given by the on-site cultivation of gano, which, not being transported within the humid holds of ships, as happens with international grains, does not develop mold and bacteria and remains practically uncontaminated until production.

The hulling of wheat

The harvested wheat is hulled before grinding, so that the external part of the grain with its related impurities is eliminated, maintaining the most fragrant and pure part of the grain for the production of flour. This allows us to produce superior quality pasta, fragrant and extremely safe to eat.

How many pasta shapes exist

Italy boasts around 300 different pasta shapes, the result of traditions, legends, popular experiences translated into gastronomy, as a reminder of a centuries-old and everlasting tradition. The best-known shapes, spaghetti, penne, farfalle, thimbles, are the most requested and used in the greatest number of recipes. However, the large choice of existing forms also produces new recipes, with the most diverse ingredients, fish, meat, vegetables. From the smallest pasta, to the short one, through the long one and the special shapes, Poiatti from Mazara del Vallo (TP) boasts a repertoire of around 100 different shapes, many of which you will find in our tasting offers.