Pastificio Minardo is an artisan production laboratory, certified organic, set up in Sicily in 2007 with the aim of producing high quality pasta using local ancient grain varieties such as Russello and Timilia, while respecting the environment and people's health. Before founding the Pastificio, Giorgio Minardo worked as an electrical engineer in Turin. At the end of the 1990s, he decided to return to Sicily to realize a family project. At that time, due to some health problems, he changed his job and lifestyle, adopting a healthy diet. In 2000, he began researching and discovered that one of the most popular wheat varieties used to make pasta had been modified with gamma rays since 1975.We produce organic semolina and wholemeal pasta, with flour from ancient Sicilian grains, in numerous pasta shapes. We have studied and analyzed how to obtain a healthy pasta with a high taste impact, totally organic, made only with ancient Sicilian grains. These varieties have the particularity of having a very weak gluten that is easily absorbed by the intestine and does not create eating disorders. We produce 4 different lines, each dedicated to a specific need: - TOP LABEL: a selection of formats with elegant packaging - EASY LABEL: all our formats in lightweight packaging - SUPER FOOD: the goodness of ancient grains meets the energy of super foods - BABY FOOD: the pastine for little ones, particularly suitable for weaning. Our production chain is entirely local, does not use any synthetic chemicals and is carried out by individual variety, from cultivation to storage and subsequent processing.All the grains used for Pasta Minardo are grown in Sicily, aiming to enhance the value of the territory and the workers, thanks to ethical production contracts. Storage takes place separately for each variety, while milling is carried out using cylinders for semolina, and stone milling for wholemeal so as not to remove the wheat germ, which is rich in Vitamin E. The semolina is mixed at room temperature with mineral water from a spring in the Nebrodi mountains, famous for its purity. The pasta is bronze drawn and dried at low temperatures (for 24-72 hours) Choosing Minardo Pasta means opting for an artisan product made from high quality raw materials, respecting the environment, people and health. Pastificio Minardo promotes environmental biodiversity, natural and eco-sustainable agriculture, healthy food and local economy. The prestigious cookery magazine Gamberorosso published the result of a recent quality test comparing rigatoni from the most virtuous Italian pasta producers. Out of 16 selected pasta factories, our small artisan workshop was awarded 5th place, mainly due to the high quality of the raw materials used.