Because of the mediterranean climate, the natural suitability of the soil and the hot sun of sicily, are still today produced best quality durum wheats, excellent for pasta production. the fragrance and the rich taste is due to the use of purified mixed water and a slow machining process. indeed, the bronze drawing makes the pasta surfice rough and porous while a drying process at very low temperature in 48 hours allows to obtain an high quality product without altering the typical flavour of the sicilian durum wheat. this slow process gives to our products outstanding nutritional and organoleptic characteristics.