Father Vincenzo Garaffa has a genuine love for his land. This led to him creating a farm that produces an ancient Sicilian wheat variety, Russello.
Mainly cultivated in the province of Ragusa, Russello flour appears slightly dark, very aromatic and thanks to the very low glycemic index is more digestible than industrial flour. It’s a type of wheat and flour that is at risk of disappearance in the face of industrialized strains.
Led by daughter Liliana the small family pasta factory is run 100% by women. They produce more than twenty different types of bronze-drawn pasta, wholemeal and white from the Russello flour and water which travels precisely 0km to the factory for production.
This is Busiata, like an old-fashioned telephone cable if you’re old enough to remember. This is unlike any pasta you've had. We absolutely love it.