Spaghettino from Sicily

The factory is built in a traditional stone style and is surrounded by golden wheat fields. The Barbagallo family has been making pasta in Sicily for three generations, dating back to their great-grandfather's time. They process local durum wheat according to traditional recipes.
The wheat is milled within 24 hours of harvest and slowly dried at low temperature. The pure cold water of Mount Etna is used in the processing, preserving the nutrients and aroma of the high-quality wheat.

■ 28 steps of milling
The wheat is milled through 28 steps to prevent it from being overcooked.
Grinding at low temperatures preserves the flavor, aroma and valuable nutrients.

■Processing freshly milled flour within 24 hours
Freshly milled wheat is processed within 24 hours to prevent oxidation.
Milling and processing are carried out on a single line, which makes this a unique process.
This is also the secret to preserving the rich taste and aroma.

■ Carefully crafted fabric
A special kneading technique developed over many years combines the dough with cold water in a vacuum to form smooth pasta without air bubbles. This technique allows for a long shelf life and makes the pasta look great.

■ Creating pasta shapes takes time
"Stress is bad for both the pasta and people," says Barbagallo, so it takes three times longer than usual to shape the pasta.
This careful attention to detail allows us to achieve a delicate quality that is unlike any other.

■ Careful pasta drying at low temperatures
Slow drying at low temperatures of 50-65°C preserves the aroma, flavor and nutrients.

A. Barbagallo di Mauro was founded in 1911 in Fiumefreddo di Sicilia, Catania. The Barbagallo brothers chose the site of their factory to take advantage of the mineral-rich natural waters from the springs that flow from the fertile soil of the Etna volcano. For over 110 years, they have been delivering the excellence of Sicilian agricultural products to tables around the world through a production process in harmony with nature.

We comply with the organic certification process promoted by the French certification agency Nature & Progrès, put as little strain on the environment as possible, and the farm itself draws on the power of nature to place importance on the environment in which the wheat is grown.