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Long pasta, pastina (soup pasta) and short pasta

Food Sicilia (ITALY)

It satisfies the highest taste expectations

“Looks beautiful, smells delicious, tastes wonderful”

A plate of pasta tastes good and it's great for the spirit as well. Pasta, indeed, contains tryptophan, an amino acid that turns into serotonin, the hormone of happiness. This is why eating pasta gives you a sense of satisfaction and relax.

When making his pasta, Alberto Poiatti pays particular attention to choosing the best wheat. An essential aspect is taking care of the average protein content of wheat, which allows pasta to have the right texture, prevent overcooking and blend perfectly with the sauce.
In order to give pasta the above qualities, the percentage of protein must be at least 13%. To obtain this, the mix of Sicilian wheats is enriched with fine Italian, European and Extra European wheat.

A red packaging indicates the line of the most popular and classical shapes, those that really can't be missing in the kitchen.

LA NOSTRA SELEZIONE..

Alberto Poiatti product range is really wide, both for long pasta shapes (capellini (angel hair), spaghetti and spaghettoni, bucatini, linguine, fettuccine and maccheroncelli) and short pasta shapes (ditalini, cornetti, conchigliette, anelli siciliani (Sicilian pasta rings), gnocchi sardi (Sardinian gnocchi), lumache, gnocchi, penne (quills) and mezze penne, pennoni, zitelli, caserecce, cavatappi).

And pastina (soup pasta) isn't missing: pinoli, fili d'oro, stelline, anelline, tubettini, perline piombino and corallini.

Bucatini
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Alberto Poiatti:
Bucatini

500 g. - 1 kg Pack
Looking like large spaghetti with a hole, bucatini come from Lazio and pair well with thick meat-based sauces and sauces with a strong flavour. They are great when cooked “alla siciliana”, with eggplants, tomato sauce and mozzarella cheese.
Sedani
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Alberto Poiatti:
Sedani

500 g. - 1 kg Pack
This really popular shape belongs to the family of straight-cut tubular pasta and pairs well with any sauce. Particularly, it is ideal for traditional recipes like meat ragù or for Sicilian style baked pasta.
Anelli Siciliani (Sicilian pasta rings)
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scheda prodotto
Alberto Poiatti:
Anelli Siciliani (Sicilian pasta rings)

500 g. - 1 kg Pack
A type of thick pasta, typical of the Sicilian tradition, which thanks to its shape can retain sauce perfectly and it is the main star of delicious recipes like the oven-baked pasta timbale (timballo), made with meat, cheese and peas.Penne rigate (striped quills)
Penne rigate (striped quills)
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scheda prodotto
Alberto Poiatti:
Penne rigate (striped quills)

500 g. - 1 kg Pack
Created in 1865 by the hands of a genius pasta maker, quills pair well with any sauce and enhance traditional recipes like ragù sauces (meat-based sauces). They are great when cooked “alla siciliana”, with eggplants, tomato sauce, mozzarella cheese and hot pepper.