Alberto Poiatti

In 1985 Alberto Poiatti, the eldest son of an ancient family of pasta makers, took over a pasta factory in Riposto founded in 1926, interpreter of a tradition dating back to the 19th century. In the years that followed Alberto was joined by his wife and sons Domenico and Riccardo and the growing success made it possible in 2000 to create a new and modern industrial plant.

Today Alberto Poiatti is located in Santa Venerina, a characteristic village located in an area that boasts a great agro-food tradition such as that of Etna. The production sees the range of lines, formats and types of products expanded, and includes wholemeal pastas and products such as couscous, flours, purées and sauces.

Quality and its certifications

The vocation for authenticity, respect for territorial values ​​and love for Sicilian food culture are very present in the company and in its people, guiding their choices in favor of maximum sustainability.
The Santa Venerina plant is located in a place where nature is the protagonist and is designed to be in harmony with the surrounding environment. Each stage of the supply chain is controlled and oriented towards maximizing quality. During the pasta-making process, the durum wheat semolina is kneaded in a vacuum to guarantee the absence of oxidation and the best quality gluten, as well as homogeneity of hydration and excellent organoleptic characteristics.
The quality of the production, the cleanliness of the working environments and the sustainability of the industrial activity are guaranteed by compliance with the HACCP program and by the attribution of the IFS (International Food Standard) and BRC (British Retail Consortium) standards, both certified by DNV .