Founded in 1992 in Palazzolo Acreide, the company is characterized as the first artisan pasta factory built in the Iblean village.
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The experience has its roots in the ancient pasta-making tradition of the Buscemi area, and its business philosophy has always been based on a ethical production method, which looks to innovation without departing from traditional processing methods. The production of fresh pasta was soon accompanied and perfected by the production of dried pasta through bronze drawing, slow drying times and at low temperatures.

The goal is to get a product that is 100% Sicilian. In recent years, the dry pasta line has been enriched with wholemeal Sicilian ancient wheat flour products (such as Timilìa, Russello, Margherito), legume flour pasta, and organic production, which has obtained the ICEA + certification .
Not just a pasta factory, though. In the pastry shop biscuits, brioches, granitas, ice creams and large leavened products are produced. The formula of the mother yeast and the candying methods of the fruit have been perfected through in-depth studies: this has given the recipe of the artisan panettone produced by the company an added value that makes it one of the most popular in the area.