Which kind of pasta to eat as not to ingest poisoned products, the result of a polluted land? Which criteria are of use to choose the best quality pasta? We know the ideal atmosphere condition to grow high quality durum wheat is the warmth of south Italy, where the temperature is mild and the gound is free from poisons. Indeed, the south possess the perfect characteristics to grow wheat, especially Sicilian wheat. We can't compare the cold and humid weather of north Italy or its polluted ground with the Sicilian land, fertile and well prepared for sowing. Not only for its raw material, Sicily boasts high quality production processes and it can be innovative and in step with European standars, respecting its own traditions.
Following this ancient traditions, many agricultural entrepreneur gave continuity and a new visibility to farms producing a very ancient pasta, like Vallolmo pasta factory.
Vallolmo's ancient tradition and cultivation techniques
West of Nebrodi Mountains, at the foot of Madonia, in the small center of Vallolmo, there's the pasta factory that takes its name frome the homonymous locality. Well known for the characteristics of its durum wheat, thanks to water properties and a land full of nutrients, it creates superior quality wheat. The outcome obtained is the result of cultivation metods which take advantage of techniques ad hoc, such as the sowing that take place only after the rainy season. The ground is in fact prepared for the cultivation of a product which presents exclusive organoleptic characteristics of its territory, like the percentage of gluten and protein around 12%. When the soil is prepared you can proceed with other phases, for instance, durum wheat is processed only at moderate temperatures to leave its nutients uncorrupted. Instead the final phase provides the transformation into pasta, adding water from the Natural Park spings in Madonia. The purest water which contains unique organoleptic properties, thanks to the altitude from which that comes from and the complete absence of pollution. Form the mixture created we move onto the wire drawing and subsequent drying, a delicate phase for the good result of different shapes. Genuin wheat ripen undere the Sicilan sun and traditional manufacturing, create a unique high quality pasta.
Different kinds pasta to give continuity to an ancient history
Pasta is offered in differend kinds of flour, from the conventional one for a more calssic taste, to the biologic ones for a more genuine taste and a stronger consistency. It's possible to choose alternative flour like timilia, a type of wheat produced exclusively in those Sicily areas, and another kind of hard wheat called mazzuolo wheat, of very ancient origins. Less water and more digestibility, those are the charactheristics that make timilia pasta so appreciated.
Another kind of flour is khorasan, full of nutrients and proteins, already used in ancient times as a powerful antioxidant. It's great for people who suffer from food intolerance and need a high quality product with specific characteristics. It's perfect for the ones who are accostumed to a varied diet, or simply want an alternative to the usual foods. It has vitamin E, amino acids and about 40% more protein than normal flour, a complete food often underestimated. Both timilia and khorasan natural habitat is the Sicilan land, particularly devoted to this kind of sowing.
Why buy Sicilian pasta
The purchase of 100% Sicilian pasta is a quality guarantee for the locals, but also for people form every region of Italy who want to buy products of safe origin. The made in south choice is the best you could do considering the care with which all the individual stages of production are treated and the organic culture that has always characterized Sicily. Pasta from the most disparate shapes and recipes to combine with legumes, delicious vegetables or simple traditional dishes.