Pasta Poiatti is produced with 100% Sicilian wheat
We choose only the best Sicilian raw material,
since 1946
We choose only the best Sicilian raw materials,
since 1946
1
From sowing to ear,
to wheat
Everything comes from the grain of wheat.
And the grain of wheat comes from the ear. That is from the earth.
And for Poiatti, the land is Sicily.
Our pasta is produced using the best Sicilian durum wheat.
Since 1946 we have purchased the raw material only from selected farmers, who grow wheat in the most fertile agricultural areas of Sicily, an island that has always been considered the "breadbasket" of the Mediterranean.
We accompany the cultivation cycle, interacting with our suppliers from sowing to harvesting. Because everything is born from the earth, it is true, but a great pasta is born above all thanks to trust.
1
From sowing, to the ear,
to the grain
Everything comes from the grain of wheat.
And the grain of wheat comes from the ear. That is, from the earth.
And for Poiatti, the land is Sicily.
Our pasta is produced using the best Sicilian durum wheat.
Since 1946 we have purchased the raw material only from selected farmers, who grow wheat in the most fertile agricultural areas of Sicily, an island that has always been considered the "granary" of the Mediterranean.
We accompany the cultivation cycle, liaising with our suppliers from sowing to harvesting. Because everything comes from the earth, it's true, but great pasta is born above all thanks to trust.
2
From wheat
to the MILL
The grain is transferred to our mills. There the processing begins, with a continuous and meticulous quality control. In fact, durum wheat semolina must keep its properties intact: this is the only way to obtain high-quality pasta.
Thus, the grain is separated from impurities, hulled. Only a part of the grain, the most precious, is ground: from there the semolina is born.
2
From wheat
to mill
The grain is transferred to our mills. Processing begins there, with continuous and meticulous quality control. In fact, durum wheat semolina must keep its properties intact: only in this way can a high-quality pasta be obtained.
Thus, the grain is separated from impurities, hulled. Only a part of the grain, the most precious, is ground: from there the semolina is born.
From the fields to the Poiatti production:
here is our short supply chain
From the fields to the Poiatti production:
here is our short supply chain
3
From semola
to dough
There is a fundamental ingredient, which many underestimate, in the preparation of pasta: and it is the water that is used to knead the wheat semolina.
In the mixer, the semolina is mixed with water, to allow the formation of gluten (proteins) and the hydration of the starch: this is how the dough is formed, which is suitable in terms of consistency and elasticity for the preparation of Poiatti pasta.
3
From semolina
to the dough
There is a fundamental ingredient, which many underestimate, in the preparation of pasta: and it is the water that is used to knead the wheat semolina.
In the mixer the semolina is mixed with water, to allow the formation of gluten (proteins) and the hydration of the starch: this is how the dough is formed, suitable for consistency and elasticity for the preparation of Poiatti pasta.
4
From dough
to pasta
The last step is missing: and it is the drawing. The dough passes through the die to obtain different pasta shapes, long or short, rough (the so-called bronze drawn pasta, which holds the sauce better) or smooth (teflon drawn, which does not hold the sauce). Everything is ready? Not exactly. There is the most delicate phase: the pasta has its shape, with high humidity (30%). It must be 12.50% by law: this is where the drying process comes from, where the water evaporates inside modern dryers, making the product stable.
4
From the dough
to pasta
The last step is missing: and it is drawing. The dough passes through the die to obtain different shapes of pasta, long or short, rough (the so-called bronze-drawn pasta, which retains the sauce better) or smooth (teflon-drawn pasta, which does not retain the sauce). Everything is ready? Not exactly. There is the most delicate phase: the pasta has its shape, with high humidity (30%). By law it must be 12.50%: this is where the drying process comes from, where the water evaporates inside modern dryers, making the product stable.
5
From the factory...
to your table!
It's not over yet. The pasta is ready, but it needs to be packaged. Even this final part of the production cycle is followed with particular attention, because "a package of pasta", if it is Poiatti, is actually something more than a simple product that you buy in the supermarket: it is history, attention, love for the things of everyday.
5
From the factory...
to your table!
It's not over yet. The pasta is ready, but it needs to be packaged. This final part of the production cycle is also followed with particular attention, because "a package of pasta", if it is Poiatti, is actually something more than a simple product that you buy in the supermarket: it is history, attention, love for things of everyday.
Our varieties:
Mongibello, Horizon, Simeto, Casanova and Iride.
Even the largest pasta comes from small grains.
Our varieties:
Mongibello, Orizzonte, Simeto, Casanova and Iride.
