Quality with name and surname Our land, our wheat, our pasta tradition The bond that binds us to our territory and to all of Sicily is ancient and special, and is consolidated in the choice of using 100% Sicilian wheat from selected crops for pasta Alberto Poiatti and for Pasta Etna. The goodness of the main ingredient, combined with traditional processing procedures and the use of Etna spring water, ensure that in our factory, on the slopes of the volcano, excellent products are born every day, which confirm an innate and authentic vocation for quality. > More about our grains More about the company A goodness that enhances the Sicilian culinary art Latest News Last Recipe Curiosity The pride of satisfying the highest taste expectations DISCOVER THE 10 RULES FOR COOKING PASTA WELL ACCESS THE RESERVED AREA Copyright © 2021 | Alberto Poiatti SpA - VAT 03252510874 | Website privacy and cookie policy - Company privacy | Made by Boomerang adv Facebook Instagram YouTube × Disclosure This site or third-party tools used by this make use of cookies necessary for its operation and useful for the purposes described in the cookie policy. If you want to learn more or opt out of all or some cookies, consult the cookie policy . By closing this banner, scrolling this page, clicking on a link or continuing to browse otherwise, you consent to the use of cookies.

Things about pasta The invention of dry pasta Dry pasta is one of the brilliant Sicilian inventions! It was 1154 when the Arab geographer Edrisi wrote of "a food of flour in the form of threads", the "triyah" prepared in Trabia, present-day Palermo. Presumably, the first pasta shape made, in fact, was spaghetti. The warm and breezy climate of Sicily was ideal for drying pasta outdoors: this made it suitable for keeping for a long time during long journeys. Many writings of the time testify that ships loaded with pasta departed from the coasts of western Sicily headed for southern Italy, Sardinia, the upper Tyrrhenian and Provence. GO TO ALL THINGS ABOUT PASTA Copyright © 2021 | Alberto Poiatti SpA - VAT 03252510874 | Website privacy and cookie policy - Company privacy | Made by Boomerang adv Facebook Instagram YouTube

Recipes Linguine with broccoli and Nebrodi black sausage All the flavor of Nebrodi black sausage and broccoli, in a rich and surprisingly tasty first course. Ingredients for 4 people: - 350 g of Alberto Poiatti Linguine - 200 g of Nebrodi black pig sausage - 200 g of broccoli - 100 g of precooked chickpeas - onion - salt - pepper to taste - extra virgin olive oil - fresh Sicilian ricotta sheep to taste Preparation: Blanch the broccoli in plenty of salted water. In a pan, fry the onion, cook the sausage into pieces over high heat, add the chickpeas and season with salt. Turn off the heat and add the broccoli. Cook the Alberto Poiatti linguine, drain and whisk. Serve hot and, if you like, add a spoonful of fresh ricotta: it goes very well with the strong flavors of the dish. Enjoy your meal! BACK TO RECIPES Copyright © 2021 | Alberto Poiatti SpA - VAT 03252510874 | Website privacy and cookie policy - Company privacy | Made by Boomerang adv Facebook Instagram YouTube