There Poiatti flour is of Sicilian durum wheat milled in Mazara del Vallo in the Province of Trapani.
Poiatti pasta was born in 1946 in Mazara del vallo in the province of Trapani.
Poiatti is a unique pasta because it is made with Sicilian wheat. Thanks to Domenico Poiatti, owner of ancient mills, in a very difficult period for Italy he had the intuition to create a pasta factory in Mazara del Vallo, in Sicily. Today that tradition continues thanks to the sons Giovanni and Maurizio who inherited their passion for pasta from their father. There Poiatti today it produces 100 pasta shapes, from durum wheat semolina to egg, from bronze drawn to Cous Cous. The wheat used for the pasta is Sicilian, obtained with selected wheat.
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The flour has particular odors typical of wheat with an excellent yellow color. Excellent for bread, pizzas and focaccia.
