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The pasta used for the fusilli is made from Durum wheat. It is a tricky wheat to work with compared to other varieties because it requires hot water (190°F hot) to release the gluten and integrate the wheat and liquid to form a smooth pasta. Once the pasta is formed into sheets and allowed to cool, it's rolled to a thickness of three-eighths-of-an-inch and then cut into thin ribbons.

This Tumminia Artisan Pasta made with ancient Sicilian wheat semolina was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

High viticulture and aristocratic oenology in the Litra. Cabernet Sauvignon cultivated with severe low spurred cordon. Long maceration, resting in French oak barriques. Good bottle aging period to develop the bouquet. You can live a very long time in the bottle.

Penne rigate of ancient Sicilian durum wheat semolina perciasacchi. This Artisan Pasta, born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that, thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

The Montenero has a concentrated ruby red color. Elegant, velvety and seductive, it has intense aromas of small and ripe red berry and cherry fruits, which are well blended with the scents of licorice and spices along with hints of violets and vanilla.

This Artisan Pasta of ancient Sicilian wheat flour, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta.

A red wine made from a Sicilian grape like the Nero d'Avola and vinified with a small quantity of Merlot grapes left to ripen under the hot Sicilian sun. It has a good maceration and average aging in wood to round its noble tannins, keeping the original fragrance and primary bouquet. A soft, rich and balanced wine which can be aged.

Passomaggio extra virgin olive oil completely Sicilian with organic certification.
The cultivars of this oil are native for a blend with a golden color and intense fruitiness.

This Artisan Pasta of ancient grains, with Tumminia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta made with ancient Sicilian Russello wheat semolina, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This handcrafted pasta made from ancient Sicilian wheat semolina Perciasacchi, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient grains, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Perciasacchi flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Tumminia or Timilia - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Tumminia or Timilia flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Russello - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Russello flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Perciasacchi - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Perciasacchi flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

A white wine obtained mainly from Inzolia, a traditional Sicilian grape, combined with non-native Sauvignon Blanc and Chardonnay, harvested when at a good stage of ripeness and vinified in mixed varieties according to the most up-to-date oenology protocol. A wine full of primary and secondary bouquets. The taste is persistent and full-bodied.

Very good organic Brut sparkling wine Terre di Anastasia, completely Sicilian, in the Castelbuono area.
This quality Abbazia Santa Anastasia sparkling wine shows all its elegance and refined perlage.
Ideal accompanied by fresh fish or vegetables. Also perfect during tasty aperitifs.

I Sensi Line - Nero d'Avola 2019 "Il Gusto" of Abbazia Santa Anastasia
Nero d’Avola shows an intense ruby red color with a slightly faded violet nail. Good clarity and concentration. It offers aromas that evoke aromas of red fruit that are intense, pleasant and fresh anyway. In the mouth it is generous with fruity and spicy veins. However, it has a good body and is very pleasant and excellent to sip.

I Sensi line - Grillo 2022 La Vista of Abbazia Santa Anastasia
The Abbazia Sant'Antiasia Biological Grillo has a straw yellow color with light greenish nuances, while the nose offers fresh fruit aromas with floral notes. The palate is pleasantly fresh, sapid and persistent. Best served with fish dishes, excellent as an aperitif.

Made from biodynamic Chardonnay grapes, Sens(i)nverso Chardonnay is a fresh and mineral white wine with an intense and elegant bouquet and a round and persistent taste. Excellent with dishes based on fine and tasty fish, medium-aged cheeses.

Made from biodynamic Syrah grapes, Sensinverso is a Sicilian red wine with a large and fresh bouquet. Elegant and velvety, it is indicated with grilled or roasted meat dishes and medium-aged cheeses.

Chardonnay selected from the Santa Anastasia vineyards, harvested when almost overly ripe and golden from sun exposure.

Intense ruby color. Ample, rich scent with intense notes of wild red berries, delicate spicy notes with a predominance of white pepper. Soft, warm and inviting flavor with warm long hints, very persistent, delicate soft tannins with ripe fruit in prominence and great minerality.

Greenish, very appealing color. Fresh and floral smell with clear hints of rennet apples and pineapple, delicate citrus note. Fruity, mineral flavor, slightly soft with a slight liveliness on the palate due to the delicate presence of natural carbon dioxide, originating from alcoholic fermentation.

Zibibbo by Abbazia Santa Anastasia belongs to the I Sensi line. Among the five senses, the one paired with Zibibbo is Smell. Straw yellow in color with light greenish hues, Zibibbo L'Olfatto is inebriating on the nose with fresh aromas of fruit and floral notes. On the palate it is pleasantly fresh, sapid and persistent.

Straw yellow with greenish hues and delicate intensity, intense smell with slight aromatic memory, notes of peach and orange blossom. Fresh, balanced taste with slight memory of white melon and grapefruit, excellent aromatic aftertaste.

Blanc de Noir Q 1000 - Organic Quality Sparkling Wine
Obtained from the white vinification of 100% Pinot Noir grapes, Q 1000 is a fresh, young and lively Classic Method Brut. Organic Sicilian sparkling wine with a fine perlage and a savory and persistent taste. An extraordinary Blanc de Noir for an aperitif.

Organic white wine produced from Sauvignon Blanc grapes, Synesthesia is brilliant, pale straw yellow with slight greenish shades. On the nose floral and fruity, with clear notes of the primary grape aromas, well blended with hints of citrus and mineral nuances.The taste is full and persistent, well balanced, good minerality and acidity, well balanced by the low alcohol wine.

Great blend from native and non-native grapes, straw-yellow with greenish hues. Excellent clarity. On the nose it expresses intriguing and rich primary and secondary alternate aromas. The taste has full flavors and excellent pleasant freshness.