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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.

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.

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.

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 100% Insolia opens with a bright golden color and tight aromas of apricot, candied fruit, lemon mousse and pear. It shows nice intensity and a bright note of bitter almond on the close.

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 red wine obtained from the best Nero d'Avola grapes, thinned and vinified in 20 hl wooden casks built specifically on the island to exalt its Sicilian-ness. All this to produce a wine marked by the thousand and one scents of this land and capable of expressing today the traditions and future of Sicily at their best.

Straw-yellow color with greenish reflections; complex, characterful, fruity bouquet that is highly expressive of the source grapes and harvest time; fresh balanced and persistent on the palate.

It takes its name from the woods of the town of Salemi. Angimbé, a wine marked by its scent ranging from the perfume of fresh flowers to that of ripe fruit, is born from the union of the Sicilian personality of Insolia grapes and the elegance of Chardonnay grapes.

Cusumano Winery is spearheaded by two brothers whose value of artistic excellence and passion for meticulous detail, have driven them to create a bright explosion of modern, and innovative wines! The grapes in this wine are grown in clay-based soil throughout the rolling hills of Presti e Pegni. The spicy yet subtle flavors of this Merlot are appreciated most when paired with heavy pastas.

Cusumano Winery is spearheaded by two brothers whose value of artistic excellence and passion for meticulous detail, have driven them to create a bright explosion of modern, and innovative wines!  The grapes in this wine are grown in clay-based soil throughout the rolling hills of Presti e Pegni. The intensity of this Syrah is paired best with bold red meats

Cold pressing with skins and first fermentation at a temperature of 8°C for around 12 hours, soft second pressing. Cold decanting and fermentation at a temperature of 18-20°C, period on the lees in stainless steel containers at least 4 months, and successive fining in the bottle.

Made from autochthonous Catarratto Extra-Lucido grapes, Lucido di Cusumano is a Sicilian white wine that takes its name from the brightness of the grapes of the vine. It is characterized by a marked acidity compared to the common Catarratto.

This is our humble yet determined challenge to the great wines of the world, a blend of Nero d'Avola grapes, the strong expression of our land, and Cabernet and Merlot grapes evoking the Atlantic coast of France. Vinified and refined separately in small French oak casks, the percentage of the blended grapes varies every year to express always their best.

Made from Chardonnay grapes, Jalè di Cusumano is an aromatic and fruity wine. Jalé is a rich, full bodied Chardonnay with tropical notes of honey dew melon and ripe peaches and toasty oaky notes.

The Shamaris of Cusumano is a Sicilian wine produced from native Grillo grapes. The name recalls the nearby sea and its air carried by the north winds. The hilly altitude of the vineyards favors the development of aromas and freshness.

In the Presti e Pegni estate in Monreale, where a small flower typical of the Mediterranean area grows, Nero d'Avola and Syrah quality grapes are cultivated. Their blending gives life to the Benuara, a wine with a strong body, a winy fragrance with the scent of wild fruits and a full-bodied taste.

Etna Rosso DOC Altamora di Cusumano is a full-bodied, fresh and enveloping wine with spicy, fruity and Mediterranean aromas. It does not disappoint for its mineral characteristics and the typical elegance of Etna wines.

With hints of wild berries and aromatic herbs of the Mediterranean scrub, Disueri di Cusumano is a Sicilian Nero d'Avola, pleasant, elegant, with strong acidity and excellent freshness, thanks to the warm climate and the calcareous terroir.