Gaetano owns a mill in Agira and, like Giuseppe, he is a long-time family friend. He is well known for producing semola flour exclusively from Sicilian durum wheat, supplying the entire province of Enna.
Extremely knowledgeable about wheat and flour production, Gaetano works only with wheat that is free from genetic modification and untreated with pesticides or other chemicals — substances banned by the EU but unfortunately still used in other parts of the world. His passion for authenticity led him to revive and grind ancient Sicilian wheat varieties such as Timilia and Senatore Cappelli. These native Sicilian grains were largely replaced by modern wheat because they are less sturdy and less productive. However, they are nutritionally superior, with a lower glycemic index, lower gluten content, and higher protein levels.
Building on this, Gaetano decided to start producing pasta using his flours, collaborating with a local pasta maker.
At the same time, Carlo was searching for a high-quality pasta to offer his customers. The market is saturated with brands that don’t always deliver on
their promises. But Carlo’s personal relationship with Gaetano, his trust in him, and the transparency of seeing the milling process firsthand gave him confidence. This guaranteed a top-quality product and reassured him to choose Gaetano’s pasta — made with 100% Sicilian durum wheat, bronze-drawn, and dried slowly for up to 72 hours at low temperature.
