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 .