The producer got its start in 1999 as a baker of bread and biscotti using ancient traditional recipes in a wood oven. It has since involved, and as of 2016 they produce high-quality artisanal pasta, made by Maurizio Spinello with ancient Sicilian grains (Tumminia, Russello, Perciasacchi, Senatori Cappell), ground both in a cylinder mill (their white pastas) and using stone (for their wholewheat offerings). The pasta is bronze wire drawn and dried slowly at low temperatures (between 28-41°C). 

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