A brief mention of the company history…

In 1985 Alberto Poiatti, first born of an ancient family of pasta makers, took over a pasta factory in Riposto which had been founded in 1926, following a tradition that dates back to 1800. In the following years Alberto was joined by his wife and sons Domenico and Riccardo. Their growing success allowed them to create a new and modern industrial plant in 2000.

Today the Alberto Poiatti company is located in Santa Venerina, a picturesque village situated in a territory, Sicily, that boasts a great agro-food tradition.

What values are leading the company today?

The inclination for authenticity, the respect for territorial values and the love for the Sicilian food culture are all deeply rooted in our company.

The Santa Venerina plant is located in a place where nature is predominant, it is in fact planned to be in harmony with the surrounding environment. Every phase of the supply chain is controlled and oriented to quality maximization. During the pasta-making process the durum wheat semolina is kneaded vacuum-sealed, to ensure the absence of oxidation and a better gluten quality, as well as homogeneous hydration and excellent organoleptic properties. 

How about a reference to your range?

Our current production includes a varied range regarding product lines, shapes and types. The red line includes the most famous and classic shapes, whereas the specials are represented by festive and peculiar shapes. In addition to these, there are whole grain pasta types, providing fiber intake, and egg pasta types. Tasty and organic couscous, semolina, flours, tomato sauces and puree complete a diverse and extensive catalogue.

A special mention within our range is awarded to Pasta Etna, well-known for its high quality. It is born exclusively from certified 100% Sicilian wheat, from the bronze wire-drawing technique and a slow and gradual low-temperature drying.