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Typical Sicilian pasta of all sizes, produced with 100% Sicilian wheat produced and milled in the Mazara del Vallo (TP) area. From anelletti to busiate trapanesi, from daisies to Sicilian rustichelli, the recipes of first courses in typical Sicilian cuisine are varied, and all with great potential for taste and satisfaction for all palates. Each Sicilian pasta format recalls a particular recipe, known or not, but all from the secular tradition of the Sicilian people, rich in taste and influences of different countries such as the dominations suffered in the course of history by our Sicily.
The Sicilian anelletti are the standard bearers of typical Sicilian pasta, prepared in the oven, but also the Trapani busiate, excellent with pistachio pesto, passing through the daisies, curled sides pasta, generally seasoned "alla Norma", with Sicilian datterino sauce, aubergines and fresh Sicilian sheep ricotta, a classic appreciated all over the world. A variant of the Sicilian spaghetti, slightly more full-bodied than normal, are the Sicilian rustichelli, a rough, bronze-drawn spaghetti, placed between the spaghetti and bucatino, unmatched with garlic, rigorously extra virgin Sicilian oil and chili pepper, but also with fresh clams true, for a taste of the sea. For those who love originality, we recommend Sicilian flagpoles, very thick smooth pens, at least double the normal pens, excellent for the classic Palermo broccolata, with a full-bodied and taste that satisfies the greatest hunger.
The Pastificio Poiatti of Mazara del Vallo (TP) works exclusively Sicilian durum wheat, the best ever, produced and milled in Mazara del Vallo, for an excellent quality that excludes the problems of wheat containing glyphosate, and which can also be consumed safely from children.
The Sicilian company Poiatti , among the best Sicilian productions, decades provides the kind of typ..
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