Pronio's Ancient Grain Pasta
There are three main components to a quality pasta - the type of grain, the attention to detail in the production process, and the water source. It cannot be overstated how important the quality of each of these simple, yet critical ingredients, is to creating a genuinely authentic, healthy, and delicious pasta..
Our Partner
Our partner Giorgio is a pioneer in the resurgence of ancient grain pasta production within Italy. After discovering that
much of the wheat used in Italy to make pasta was modified with gamma rays, he began research on wheat varieties cultivated in Sicily before 1975, now little used because they are rarely productive and profitable.
After collaborating with the Experimental Station for Graniculture of Caltagirone, he encountered challenges in finding farmers willing to devote themselves to growing heirloom wheat varieties, as well as mills that were available to grind these specific grains, and pasta factories willing to make this pasta.
In 2007, after extensive research and experimentation, Giorgio decided to open a small pasta factory in Modica to self-produce his own pasta line. He is considered the precursor of the ancient grain movement, which has returned to humanity precious varieties of wheat and a renewed interest in ancient grain production.
All Wheat is Not Equal
Until about 1975, you could find what felt like an infinite variety of different kinds of wheaet, many specific to individual regions in Italy and others only grown in a select number of close knit communities.
Prior to this point, the Italian food industry was expanding after World War II, driven by the need for efficient food production and distribution. By the mid-1970s, Italy had evolved into mass production of food, including pasta.
Fast forward to today, wheat varieties have narrowed to roughly half a dozen modern, high-yielding types, selected for disease resistance, productivity, and ease of harvesting. Much of the pasta made in Italy isn't even made with Italian wheat, and roughly half of the wheat products consumed in Italy today are made with wheat grown in Italy.
Thanks in part to artisans like Giorgio, there has been a resurgence of the growing up ancient grains, as well as foods made from them.
Our Pasta is Different Because... It is
We've tasted and tested dozens of the best pastas from Italy.
Not only is ours produced with traditional methods, it's the best we've tried.
The Grain
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Pre-industrial RUSSELLO ancient grain is grown nearby in the arid Eastern Sicilian soil, imparting the intangible impact of the area’s microbiome and terroir.
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The grain is certified organic and non GMO. It is treated with respect, rather than as a commodity - no pesticides, no herbicides, no fertilizers.
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Stone-milled to preserve the nutritious wheat germ and full natural fiber, making it healthier and more easily digestible.
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Russello wheat is naturally lower in gluten (~40% less) and higher in protein and other nutrients due it’s lack of industrialization and proper processing.
The Production
Traditional methods are used for production, including:
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Bronze die extrusion allows for a rough and inconsistent texture for maximum sauce adhesion.
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Slow drying at a low temperature for a minimum of 24 hours, and up to 72 hours, creates a pasta that evenly absorbs water during cooking, and helps maintain the integrity of the gluten network, improves digestibility, and preserves a richer flavor profile.
The Water
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Nebrodi Mountain water flows from the Argimusco springs in Sicily, ensuring it retains its natural characteristics.
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Naturally pure, with no artificial treatment.