The land and climate in Sicily favor the growth of a rich variety of durum wheat and the natural drying of their stalks. The scent of wheat in Sicily has nuances that are hardly found elsewhere: Sicilian grains return to fill the fields, reconstruct the landscapes, and enrich the biodiversity that has always characterized the island, with increasing attention to sustainable agriculture.
Donna Itriya carefully selects semolina with specific particle sizes, obtained from milling the finest durum wheat from Sicily, to obtain an authentic and distinctive pasta: firm, rough, and always al dente. Very slow drying at low temperatures, respecting the artisanal processing method.
The TRADITIONAL LINE is a tribute to the oldest artisanal tradition of the pasta-making art.