Since Roman times, Sicily has been regarded as the "granary" of Italy & even today, the "refined" hard wheat found in Sicily is still considered as one of the best in the world for making high quality pasta.
At Barbagallo, the organically produced hard wheat is prepared in the company's own milling facility adjacent to the low temperature drying pasta production lines.
The consistent high quality of Barbagallo's organic pasta relies heavily on the tried & tested method of drying at low temperature rather than subjecting the pasta to the high temperature techniques employed by many of Barbagallo's large-scale high volume competitors
In this way & employing the techniques developed over 10 decades of experience, all the vital characteristics are maintained along the slow production process.
It is not necessary an equipped laboratory to understand the difference of taste and flavor, everyone can do it easily comparing Barbagallo’s pastas dressed only by a bit of extra-virgin olive oil.