THE WHEAT And carefully selected, grown and produced by our members. it is sown in autumn in an area of ​​the Madonie, particularly suitable for cereal growing, between 300 and 700 meters in height. 
Sowing takes place after careful soil preparation and preferably after the arrival of the first rains.
The wheat varieties sown are those that best adapt to the area, producing a very high quality pasta, with gluten and protein characteristics, never lower than 12.5%

WHY EAT SICILIAN DURUM WHEAT PASTA? The Sicilian durum wheat presents superior organoleptic characteristics, healthier and more genuine, thanks to the traditional processing and the sun of our Sicily.
It is a product with low environmental impact, especially when compared to the grains used by the pasta factories of many of the most well-known commercial brands, which often use flour of foreign origin:
This wheat comes from crops that use GLYPHOSATE, an element harmful to human health: Scientific studies have shown that glyphosate can cause ALS and ALZEIMER.
Choosing VALLOMO Pasta means choosing 100% quality.
Those who try our pasta immediately notice the difference, and will hardly decide to consume other types of pasta.
Choose VALLOLMO: 

Eat HEALTHY, eat ITALIAN, eat SICILIAN!