Old Sicilian craftsmanship
Pastificio Artigianale Minardo is a very small artisanal pasta factory dedicated to the organic cultivation of ancient Sicilian grains and respecting the miller's craft. Founded in 2007, the Minardo pasta factory aims to produce high-quality pasta while protecting not only the environment but also people's health. Simply put, it is the realization of a project that began in 2000 when Giorgio Minardo partnered with the Graniculture Research Station in Caltagirone to study ancient Sicilian grains.
Over the years, Minardo has achieved important goals, and its pasta has won several awards. In 2018, Pastificio Artigianale Minardo received organic certification, something the small company is particularly proud of.
The ancient grains (Grani Antichi)
Grani Antichi are grain varieties that were widespread before the so-called "Green Revolution" and were cultivated with non-genetically modified seeds. They are delicate and exceptionally fine varieties that have largely disappeared today due to the optimization of economics. They are therefore unsuitable for intensive cultivation and have become financially uninteresting for most producers.
However, a renewed interest in healthy eating has led to the rediscovery of these ancient Sicilian grains, which are not only of the highest natural quality but also easily digestible and extremely rich in valuable nutrients. These are the grains that Pastificio Artigianale Minardo selects for its pasta: 100% organic, grown entirely without fertilizers, and cultivated and processed exclusively in Sicily.
Organic pasta from Grani Antichi
Each grain has its own distinctive flavor. That's why Minardo prefers to process grains by variety. The production of Minardo's pasta follows a slow, time-consuming, and purely artisanal process that honors the tradition of pasta making.
At Minardo, the storage and milling of the ancient Sicilian grains are done separately for each variety. Whole wheat pasta is milled in a stone mill; pasta made from durum wheat semolina is milled using a roller mill. What both processing techniques have in common, however, is that in both cases the wheat germ is not removed but remains an integral part of the flour or semolina. The semolina is kneaded at room temperature with spring water. This spring water comes from the Nebrodi Mountains, a nature reserve in the Sicilian Apennines.
The pasta is drawn from bronze dies. Drying is a slow, low-temperature process, lasting between 24 and 72 hours at a temperature between 36 and 38 °C. Minardo loves to vary the shapes! From slabs to small reginettes, from classic pappardelle to the ubiquitous spaghetti – Minardo offers a variety of pasta shapes, whether long or short. The result is always a coarse, intensely aromatic, and exceptionally flavorful pasta that is also very easy to digest. When you cook it, you immediately notice the difference compared to conventional pasta. The aroma of wheat wafts from the pot.
Local and controlled supply chain
Every step in Minardo's entirely local production chain is strictly controlled. No chemicals or other harmful substances are used at any stage. The ingredients Minardo uses to prepare its pasta are 100% Sicilian and organic: heirloom grains grown in Sicily and spring water from a source in a nature reserve in the Nebrodi Mountains. The raw materials are stored in batches, and the processing is entirely artisanal.
Minardo cares deeply about the local economy, and so the Pastificio is particularly committed to bringing a good, healthy and locally sourced product to the table of those who appreciate quality, authenticity and honesty on their plate.
