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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Sicilian spirits catalogue
Strong and decisive just like the taste of homemade must, the main ingredient of CioMod Sicily rosolio liqueur is carob: a fruit particularly widespread in the Mediterranean scrub that has a delicately bitter aftertaste. This liqueur sold in 50 cl format becomes the protagonist at the end of a meal or during delicious aperitifs with friends, served iced...
The distinctive feature of the pasta factory of Gragnano bucatini is the water used to mix the durum wheat semolina, coming from the springs of the Lattari Mountains, in the middle of the Sorrento peninsula. Bronze drawing completes the production process.
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.