PASTA
Pasta from sicilian durumwheat semolina
of the Perciasacchi variety

The pasta comes from about 2 hectares of land planted with wheat, an ancient variety called Perciasacchi. Its name derives from the shape of the grain capable of piercing – “perciare” in Sicilian – the jute sacks in which it was transported in the past.
It is a very ancient grain that belongs to the subspecies of turanic grains, which have been cultivated in the Khorasan region in northeastern Iran for millennia.
It has a high protein value and a low glycemic index.
Pasta production method: cylinder milling by a small-scale Sicilian mill.