Located in the heart of Sicily, the Castellaro company stands out for the production of high quality dry pasta, made exclusively with Sicilian grains grown directly in its own land. This choice, aimed at guaranteeing the excellence of the final product, allows the company to differentiate itself from the competition, offering a unique and niche product, ideal for those who seek superior quality at the expense of price.

The key ingredient of our pasta is durum wheat semolina flour, which stands out for its yellowish color and grainier consistency compared to white flour. These peculiarities, together with the bronze drawing, give the pasta a roughness capable of perfectly holding any type of seasoning.

Furthermore, durum wheat semolina is a treasure of nourishment: rich in proteins, fibre, vitamins and mineral salts, it also has a lower glycemic index than other flours, thanks to the presence of complex carbohydrates. The yellow color, distinctive of durum wheat, is the sign of the presence of carotenoids, antioxidants that are very beneficial for counteracting cellular aging. Therefore, products made with durum wheat semolina, such as our pasta, boast notable antioxidant properties.

Finally, the slow drying methodology adopted in production preserves all these organoleptic and gustatory qualities of the grain intact. This process, combined with the choice of grains of controlled origin, gives Castellaro pasta an unmistakable flavor and consistency, which clearly distinguishes it from any other pasta on the market.