The products of Pastificio di Rocco Milazzo are made following the Italian tradition
The Production, concerns the processing of selected white corn flour and rice and transformed into ARTISAN PASTA “GLUTEN FREE”.
The "Pastificio Milazzo" was founded in 1992 in San Cono, a small village in the Sicilian hinterland, located 15 km from Caltagirone and about 80 from Catania.
Founder of the company, Mr. Rocco Milazzo recently decided to convert the production of durum wheat semolina pasta to Gluten Free pasta.
Milazzo pasta is a long-life "artisan pasta", with a shelf life of approximately 24 months from production.
The slow production through bronze drawing generates a rough and porous product capable of retaining the seasoning as best as possible.
The pasta, positioned on food-grade frames, is dried inside static cells, at a low temperature of maximum 38°, an operation which allows the organoleptic properties of the product to be maintained.