The Pastificio Piazza

Producing pasta is a noble ancient art and we respect the standards in order to obtain a product with very good quality and genuineness.

Angela Scuderi

Semolina wheat obtained by the big millstone of the early extraction of hard wheat that are rigorously cultivated in Sicily, is pouring out sack after sack in the hopper, this process can be considered of little importance but, on the contrary, it allows us to control the quality of the raw material fist after fist, since fresh semolina wheat of milling is processed. (We don’t use storage silos).

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