The pasta factory
The “Pastificio Milazzo” was founded in 1992 in San Cono, a small town in the Sicilian hinterland, located 15 km away from Caltagirone and about 80 km away from Catania.
From the very beginning, the founder, Mr. Rocco Milazzo looked for the best semolina blends, reaching the top in the last few years, obtaining a 100% Sicilian certified semolina pasta.
Milazzo pasta is handcrafted, with exclusively Sicilian durum wheat semolina.
It is a long-life “artisan pasta”, with a duration of about 24 months from production.
The slow production by means of bronze drawing generates a rough and porous product capable of retaining the most delicious sauce in the best possible way.
The pasta, placed on food frames, is dried inside a static cell, at a low temperature of maximum 38 °, the latter operation, which allows the preservation of the organoleptic properties of the product.
In addition to the traditional durum wheat semolina pasta, Pastificio Milazzo produces other specialties with the addition of natural flavors.