Miritello have been cultivating durum wheat in Sicily since the late 1800s, and making pasta since the mid-20th century. Their name features a seal that expresses their approach to work: “The excellence of the ancient granaries”. Their selection uses only local wheat that is then transformed into dough through a vacuum-sealed process. Their Valle del Grano pastas are wire-drawn in bronze so as to guarantee the product is sufficiently porous, and then dried at middle-low temperatures. They offer all the classic varieties (from spaghetti to rigatoni), in addition to traditional Sicilian anelli, gigli, gnochetti and small “acini di pepe”.