100% Sicilian high protein wheat
Pasta Etna by Alberto Poiatti ranks at the top of its goodness because it comes from 100% Sicilian wheat, the only one from the Sicilian supply chain guaranteed by the DNV-GL Certificate, and by careful processing, which includes the vacuum-packed semolina mix and the use of water from Etna springs.
The bronze drawing of the dough gives it that porosity and that raw color characteristic of artisanal pasta. Slow and gradual drying preserves proteins, minerals and vitamins, ensuring superior body and taste.
Pasta Etna in the dish reveals a marked roughness, which is expressed in the perfect symbiosis with condiments and sauces and in the exaltation of flavours, an intense aroma and a golden color.
The high protein content of the selected Sicilian grains, in addition to giving it excellent nutritional values, gives it consistency and ability to always be al dente.
Island of precious wheat
For millennia, Sicily has been famous for its generous fertility and incredible sunshine, which make it the dispenser of the precious wheat from which Pasta Etna is made.
The grain trails in Sicily still bear witness to the memories and rites of peasant tradition, and a religious care of Mother Earth which has given a primacy to Sicilian durum wheat.
The Etna of wonders
Pasta Etna was created in a prolific territory of excellent products, thanks to a climate influenced by eruptions, winds and its lava soil which is rich in minerals.
Etna’s culinary culture features dishes based on traditional recipes and creative reinterpretations by the numerous top chefs who are the life blood of the island’s gastronomy.
Pasta Etna’s challenge
This is how Pasta Etna was born, featured by:
• 100% Sicilian wheat
• minimum protein content of 13%
• bronze drawing.
The DNV-GL Certificate of compliance with ENI EN ISO 22005: 2008 guarantees the origin of wheat from cultivations in Sicily, as specified on the packaging of Pasta Etna. The Sicilian wheat varieties used are Maestà, Don Matteo and Iride, as they have the highest protein value, and the cultivation areas are located in the province of:
• Catania (Caltagirone, Castel di Judica, Grammichele, Mineo and Ramacca);
• Enna (Agira, Aidone, Assoro, Centuripe, Piazza Armerina, Regalbuto and Troina);
• Caltanissetta (Butera, Gela, Mazzarino and Niscemi).
The signature of Alberto Poiatti
For decades, Alberto Poiatti has been loving and promoting a countryside that is unique in the world due to its beauty and fertility: the region of Etna.
Pasta Etna by Alberto Poiatti, is in fact made in Santa Venerina, a characteristic village that rises up over the slopes of the volcano, in a territory bordering the Etna Park.
The food and pasta traditions of Etna, its vocation for quality and genuineness, respect for the environment and the values and culture of its people, have always guided the Alberto Poiatti family, whose products are always appreciated and loved.
Elegance and tradition in 15 pasta shapes
The elegant image of the 500-gram packs evokes the mountains and the values of the territory, the double square bottom makes them easy to put in a cupboard, the transparency lets you recognise the shapes, each of which has its own history and origins.
From spaghetti, inspired by the Arabs, to ‘penne rigate’, produced in 1865 when the machinery for making diagonal cuts was invented; to fusilli, the name of which comes from ‘fuso’ (spindle), a wooden tool used for hand spinning, to ‘caserecce’ (homemade), an heir of pasta busiata puff pastry, which is obtained from the Arabs who beat the dough with a cane called a bus.
The Pasta Etna recipe book
In this, we bring together a collection of first courses featuring our pasta that use ingredients from Sicily and Etna in particular, that come from traditional recipes, often revisited through the use of unusual or alternative ingredients.
Bon appétit!
