The secret to Minardo’s pasta lies in the ingredients used, ancient Sicilian grains cultivated in Ragusa by trusted farmers. These are then ground so as to protect the grain and then worked according to artisanal techniques, with bronze wire-drawing and drying at low temperatures (36-38°). The resulting pastas are extraordinarily rich in flavor and aromas: 100% russello, senatore cappelli, and whole grain varieties made with stone-ground timilia.

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