{"id":1650,"date":"2015-12-04T02:08:06","date_gmt":"2015-12-04T02:08:06","guid":{"rendered":"http:\/\/www.pastaetna.it\/home\/"},"modified":"2024-07-01T11:12:05","modified_gmt":"2024-07-01T10:12:05","slug":"home","status":"publish","type":"page","link":"https:\/\/www.pastaetna.it\/en\/","title":{"rendered":"Pasta Etna"},"content":{"rendered":"

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100% Sicilian high protein wheat<\/h1>\n<\/div>
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Pasta Etna<\/em> by Alberto Poiatti ranks at the top of its goodness because it comes from 100% Sicilian wheat, the only one from the Sicilian supply chain guaranteed by the DNV-GL Certificate<\/a>, and by careful processing, which includes the vacuum-packed semolina mix and the use of water from Etna springs.
\nThe bronze drawing of the dough gives it that porosity and that raw color characteristic of artisanal pasta. Slow and gradual drying preserves proteins, minerals and vitamins, ensuring superior body and taste.
\nPasta Etna in the dish reveals a marked roughness, which is expressed in the perfect symbiosis with condiments and sauces and in the exaltation of flavours, an intense aroma and a golden color.
\nThe high protein content of the selected Sicilian grains, in addition to giving it excellent nutritional values, gives it consistency and ability to always be al dente.<\/p>\n<\/div>\n<\/div>

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Island of precious wheat<\/h2>\n<\/div>
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For millennia, Sicily has been famous for its generous fertility and incredible sunshine, which make it the dispenser of the precious wheat from which Pasta Etna is made.
\nThe grain trails in Sicily still bear witness to the memories and rites of peasant tradition, and a religious care of Mother Earth which has given a primacy to Sicilian durum wheat.<\/p>\n<\/div>

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The Etna of wonders<\/h2>\n<\/div>
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Pasta Etna was created in a prolific territory of excellent products, thanks to a climate influenced by eruptions, winds and its lava soil which is rich in minerals.
\nEtna’s culinary culture features dishes based on traditional recipes and creative reinterpretations by the numerous top chefs who are the life blood of the island’s gastronomy.<\/p>\n<\/div>

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DISCOVER THE ISLAND<\/span><\/a><\/div>
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Pasta Etna’s challenge<\/h2>\n<\/div>
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Alberto Poiatti is committed to a great challenge: that of creating a high quality pasta using exclusively Sicilian wheat, in particular that niche that ranges from 3 to 12% of the total wheat grown in Sicily with an average protein content of more than 14%.
\nThis is how Pasta Etna was born, featured by:
\n\u2022 100% Sicilian wheat
\n\u2022 minimum protein content of 13%
\n\u2022 bronze drawing.
\nThe DNV-GL Certificate of compliance with ENI EN ISO 22005: 2008 guarantees the origin of wheat from cultivations in Sicily, as specified on the packaging of Pasta Etna. The Sicilian wheat varieties used are Maest\u00e0, Don Matteo and Iride, as they have the highest protein value, and the cultivation areas are located in the province of:
\n\u2022 Catania (Caltagirone, Castel di Judica, Grammichele, Mineo and Ramacca);
\n\u2022 Enna (Agira, Aidone, Assoro, Centuripe, Piazza Armerina, Regalbuto and Troina);
\n\u2022 Caltanissetta (Butera, Gela, Mazzarino and Niscemi).<\/span><\/div>\n<\/div>
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Watch the TV commercial<\/span><\/a><\/div>
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The signature of Alberto Poiatti<\/h2>\n<\/div>
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For decades, Alberto Poiatti<\/em> has been loving and promoting a countryside that is unique in the world due to its beauty and fertility: the region of Etna.
\nPasta Etna<\/em> by Alberto Poiatti<\/em>, is in fact made in Santa Venerina, a characteristic village that rises up over the slopes of the volcano, in a territory bordering the Etna Park.<\/em><\/p>\n<\/div><\/div><\/blockquote>

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The food and pasta traditions of Etna, its vocation for quality and genuineness, respect for the environment and the values \u200b\u200band culture of its people, have always guided the Alberto Poiatti family, whose products are always appreciated and loved.<\/p>\n<\/div><\/div><\/blockquote>

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Visit the Alberto Poiatti site<\/span><\/a><\/div>
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Elegance and tradition in 15 pasta shapes<\/h2>\n<\/div>
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The elegant image of the 500-gram packs evokes the mountains and the values of the territory, the double square bottom makes them easy to put in a cupboard, the transparency lets you recognise the shapes, each of which has its own history and origins.
\nFrom spaghetti, inspired by the Arabs, to ‘penne rigate’, produced in 1865 when the machinery for making diagonal cuts was invented; to fusilli, the name of which comes from ‘fuso’ (spindle)<\/em>, a wooden tool used for hand spinning, to ‘caserecce’ (homemade), an heir of pasta busiata<\/em> puff pastry, which is obtained from the Arabs who beat the dough with a cane called a bus<\/em>.<\/p>\n<\/div>

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DISCOVER ALL the shapes<\/span><\/a><\/div>
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The Pasta Etna recipe book<\/h2>\n<\/div>
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In this, we bring together a collection of first courses featuring our pasta that use ingredients from Sicily and Etna in particular, that come from traditional recipes, often revisited through the use of unusual or alternative ingredients.
\nBon app\u00e9tit!<\/p>\n<\/div>