Locally-sourced organic pasta The basic ingredients are Sicilian: native varieties of ancient durum wheat (Timilia, Senatore Cappelli, Margherito and Perciasacchi) all cultivated on the island by Damigella. The stone-grinding process and artisanal production techniques are also Sicilian, with slow kneading and bronze wire-drawing at low temperatures (about 36°C). Both white and wholewheat pasta are offered, with short varieties dried on wooden racks, and longer varieties, like spaghetti and linguine, on rods.

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