Parco San Marco’s Pasta is wholly made from the flour of ancient grains harvested near Morgantina, a village in the southeast of Sicily on the field that the Parco San Marco has adopted. There, the fields are tilled under the supervision of Giuseppe Li Rosi, who has created the project “Terre Frumentarie” with the objective of conserving the natural Mediterranean diversity of the ancient types of grain.
Among the crops used in the making of Pasta Parco San Marco are the varieties Senatore Cappelli, Margherito and Strazzavisazzi (also called Perciasacchi). They are grown without any addition of herbicides or chemicals. Our wheat is easier to digest than the wheat used in conventional commercial pasta. It contains more healthy nutrients such as proteins and destructured gluten. Our pasta made from semolina contains up to 70% less gluten than the ordinary industrial pasta.
Our Pasta is hand-made on the Damigella farm according to ancient Italian traditions and with consideration for the biodiversity of the region and the grain varieties. The stone-ground grains, the careful and slow processing through a bronze die gives the pasta the right, slightly rough consistency and the right colour. The pasta is gradually dried on wooden frames.
Parco San Marco’s Pasta has an intense taste which reminds us of the traditional Italian pasta, the homemade pasta of our grandmothers, happily eaten together around one big table.
It is possible to buy the Parco San Marco Pasta directly at the front desk.
Picture: Giuseppe Li Rosi- Our field in Sicily