This artisan pasta maker takes ‘in-house’ to the extreme. Their durum wheat (ancient Sicilian grain varieties, especially Senatore Cappelli) is grown on their 270-hectare Feudo Mondello, a property in the Belice Valley that the Agosta family have been cultivating since the mid-19th century. Adjacent to their fields, a natural stone mill and production facility transform their wheat into seven different types of pasta, strictly wholewheat, wire-drawn through bronze and dried slowly at low temperatures (maximum 40°C).

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