At Original Sicily we want the best of the Italian food, and so we sourced two artisanal suppliers of prime quality: Pastificio Panarese and Pastificio Morelli.
Pasta Panarese is born in Val d'Orcia, a place historically renowned for the quality of its durum wheat and with a long tradition of pasta making. The clayey nature of the soil and the relative summer aridity give the durum wheat a high index of high quality proteins and gluten, which give the dough its consistency and pleasantness to the palate. The bronze drawing and slow drying at low temperature, combined with the pure water of the Vivo, which flows at 1000m high on Mount Amiata, make this product inimitable.
The products of the ancient Pasta Morelli production factory are unique, the secret being an ingredient that is not found in most common types of pasta, which is wheat germ, the heart of the grain itself and which contains vitamin A, vitamin D, as well as vegetable protein.
During the normal cereal grinding process, the wheat germ is removed from the semolina in order to reduce the perishability of the product. The pasta factories are forced to process the flour without the wheat germ. But thanks to the craft workmanship methods used by the Morelli Pasta Factory the wheat germ , that is always fresh, is re-incorporated into the semolina; and this has given rise to our slogan “OUR PASTA IS SOMETHING ELSE“.
Through years of using the wheat germ ingredient the ancient Morelli Pasta Factory has succeeded in obtaining a pasta with a unique and delicious taste, which releases a wonderful aroma on cooking, the cooking water, taking on a slight green hue, as the result of the presence of the fresh wheat germ ingredient.