Best Province of Ragusa Pasta Variety Producers
Pastificio Minardo is an artisanal pasta producer based in Modica, Sicily, established in 2007. The company specializes in crafting high-quality pasta using ancient Sicilian grain varieties such as Russello and Timilia, all sourced from organic agriculture.
Their production methods are deeply rooted in tradition, employing bronze die extrusion and slow drying processes at low temperatures to preserve the pasta's nutritional value and flavor. The entire production chain is local and strictly controlled, reflecting their commitment to environmental sustainability and the health of consumers.
Best Province of Ragusa Pasta Varieties
Pastificio Minardo, established in 2007 in Sicily, is renowned for its artisanal production of organic pasta using ancient Sicilian grains. Their Linguine is a notable product, crafted from 100% organic durum wheat semolina sourced from heirloom varieties like Russello and Timilia.
The pasta is bronze-drawn and slowly dried at low temperatures to preserve its nutritional characteristics and unique flavor. This traditional approach results in a product that is both healthy and rich in taste, reflecting the company's commitment to quality and respect for tradition.
Busiata is a traditional Sicilian pasta shape produced by Pastificio Minardo, an esteemed artisanal pasta maker based in Modica, Sicily. The name Busiata derives from the Sicilian word busa, referring to the thin rod historically used to twist the pasta into its characteristic spiral form.
This unique helical shape is particularly adept at capturing and holding onto sauces, making it ideal for a variety of traditional Sicilian dishes. Pastificio Minardo crafts their Busiata using 100% organic durum wheat semolina sourced from ancient Sicilian grain varieties, such as Russello or Timilia.
This classic pasta is crafted from 100% organic Sicilian ancient grain durum wheat semolina, ensuring a robust texture and authentic flavor. The spaghetti is bronze-drawn and slowly dried at low temperatures to preserve its nutritional characteristics.
Its versatility makes it ideal for pairing with a variety of sauces, embodying the rich culinary heritage of Sicily.
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