Selection & Processing

Wheat Selection

From the earth to your house: the best wheat for you and for the planet

Wheat is not all the same.
And neither is the earth. Every land cannot give the same harvest, every land cannot prefer the same varieties of wheat: nature has an immense and surprising genetic repertoire. And we know all this well, because we cultivate our land and our wheat with love, for generations. Just in the wake of this long love story we have learned that our land needs to be heard and that we must know how to listen to it, because it always tells us what it needs. And, exactly, listening to it we understood that we could not absolutely cut that ancient and legendary link that inexorably binds our land to its grains. So we decided to do our part in safeguarding the ancient Sicilian grains as we could not risk to lost them forever.

Wheat is a food that accompanies our lives every day, which nourishes the people we love, every day. That s why its quality can never be questioned. We only choose our best grain for our products, naturally grown without synthetic chemical additives and glyphosate.

Natural Stone Milling

We prefer natural stone milling because it is the most ancient and unsurpassed technique to produce high-quality flours. In fact, this type of milling does not overheat the grain and preserves intact all its organoleptic properties.

Natural stone milling to maintain unaltered all the nutritional properties of wheat.

Our flours can be whole, semi-whole or tumbled, depending on the type of mill used.


TUMBLED, indicates a flour always ground to natural stone, but without bran. RECOMMENDED FOR PIZZA AND FRESH PASTA.

SEMIWHOLE WHEAT, indicates a flour always ground to natural stone, containing bran and lightly sifted. RECOMMENDED FOR INTEGRAL PIZZA, BAKERY AND PASTA.

WHOLEWHEAT indicates a flour always ground to natural stone, containing bran and therefore rich in fiber and mineral salts. RECOMMENDED FOR BAKING.


Our semolina, with high protein content obtained from 100% Sicilian durum wheat, is corpulent and very fragrant and it is kneaded with the water from the best sources of the Sicilian hinterland. A territory with a marked naturalness and a high agricultural vocation, where love for nature and genuine things is always first. In the kneading process, particularly important are the yeasts used and the leavening times, which greatly affect the quality of the final product. On one hand, brewer’s yeast leads to a rapid fermentation and a high production of CO2. On the other hand, the use of so-called pasta madre generally allows to obtain baked products characterized by greater digestibility and less presence of anti-nutritional substances, with positive effects on intestinal microflora, contribution of substances that prevent degenerative diseases and better quality of gluten. The longer duration of leavening, greater than 4 hours, reduces the presence of some short-chain carbohydrates, contributing to the control of irritable bowel syndrome symptoms.

A better leavening for a healthier intestine

Bronze Drawing

Drawing does not only form the dough but determines its quality. A good quality pasta substantial and porous, capable of retaining the sauce and maintaining its strong taste at the same time, is certainly a bronze-drawn pasta. The bronze drawing, in fact, differently from Teflon, produces a pressure creating micro-cracks that, following the drying process, gives the pasta a typically handmade and genuine appearance and that rough and full bodied surface that enchants the eyes as well as the palate.

With the bronze drawing of our ancient grains, we make our genuine and artisan pasta.

Drying at low temperatures

Industrial pasta is generally dried at temperatures higher than 194°F, while the traditional method of drying is around 104-113°F. Drying at high temperature drastically reduces pasta’s nutritional value, because it destroys the thermolabile vitamins and decreases the quantity of an essential amino acid – lysine – up to 50%. In addition it determines the formation of furosine, which attacks the intestinal villi, altering their structural and functional integrity.

Drying at low temperatures is making a high-quality pasta.