the Arab domination of Sicily
heart of commerce and exchange and one of the most important centers of the known world.
In this period, agriculture was expanded, the Arab system of irrigation and the cultivation of citrus fruits and
rice was introduced. The products of Palermo
manufacturers were present all over Europe
produced precious and artistic masterpieces, fabulous textiles and dry goods were made, paper factories were raised
to replace the expensive parchment.
a golden period in the history of this city: splendid buildings were built, an urban plane was conceived, and
businesses and trades boomed.
The first pasta factory in the world was established in Trabia, a small town outside Palermo
; it was
selected for its slightly humid climate, for the mild temperature, for the crystalline spring water without calcium
or any other impurities and for the quality of the local grain, the durum wheat: these are necessary attributes to
make good pasta.
Now in Trabia, pasta is made on a smaller scale, but the system and the art of making pasta from Trabia spread all
world’s biggest producer of pasta.
There are two types of pasta:
Both types of pasta are good, but it pays to spend a little more money for the
artigianale, because of
the extra efforts made to produce better quality pasta.
The industrial pasta is made in large quantities by 183 big Italian companies, with a production of over 20 million
pounds daily, 45% exported to Germany, France, the U.K. and the U.S.A
artigianale produced in
modest quantity, it is made by craftsmen and is quasi hand made. It is manufactured by micro companies producing
less than 5,000 pounds of pasta daily.
artigianale is made
with semolina flour produced in Italy
, it is
kneaded with pure and mineral free water, pressed with bronze machinery, and dried at temperatures below one
hundred degrees Fahrenheit for forty-eight hours.
The industrial type is made with durum wheat imported from USA
, it is
pressed with machines made with Teflon parts and to speed the process, it is dried at a temperature close to two
hundred degrees Fahrenheit, for a short time.
manufacturers are present in every large city and small town, most of their products are used
Barbagallo and Poiatti in Catania, Gallo in Mazara del Vallo (Trapani), and Tommasello in
Casteldaccia (Palermo) export pasta on a limited scale.
following are some of the Italian companies producing pasta
· Amato -
· Arte e Pasta - Boscoreale ,
· Benagiano - Santeramo,
· Cocco, Fara San Martino,
· Di Nola, Gragnano -
· Faella, Gragnano -
· Gerardo di Nola - Castellamare di Stabia, Napoli
· Marella/Pozzo Del Re - Gioia Del Colle , Bari
· Latini - Osimo,
· Martelli - Lari,
· Pastai Gragnanesi -Gragnano,
· Rustichella d’Abruzzo -
· Setaro - Torre Annunziata,
· Spinosi - Campofilone, Ascoli
not a complete list, in fact there are many more artisan pasta producers scattered all
Basics:How to Make Pasta How to Cook