Vallolmo pasta is produced in the heart of Sicily, using only the best durum wheat semolina and the purest water of the Madonie Park. Rough, light in color due to bronze drawing, it is slowly dried to keep the nutritional properties of the grain intact.
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To enjoy a good plate of pasta, the main ingredient to be able to choose carefully is pasta. The Scialatielli di Gragnano IGP, sold in a pack of 500 grams, are made following all the dictates of tradition. The aim is to guarantee a perfect cooking that knows how to enhance the accompanying sauces and that it does not get lost even once the pasta is served.
100% Sicilian durum wheat re-milled semolina flour Product suitable for the production of bread, pizza and biscuits. From a double grinding process we obtain a regrind semolina with a very fine grain size. It is a product characterized by a good yield in water absorption and elasticity, properties that allow excellent resistance in leavening.
This jam owes its balanced flavor to Tarocco oranges from the Simeto river valley. The strong temperature difference between day and night gives these citrus fruits a higher sugar content which reduces their harshness.