New from Castelvetrano, Never Before in the USA

Calling all bakers, breadmakers, pizzaioli, and ancient grain enthusiasts… Let’s Talk Flour. Filippo Drago’s flour is here in the USA, for its first time ever! This guy, is Filippo. You might recognize him because he makes our incredible Busiate Tumminia Pasta. Here, he is standing in front of his stone mill in Castelvetrano, Sicily. Filippo’s…

Celebrating The Year And Buon Anno Nuovo!

The Flavor of 2015! This year you all fell in love with the masterpieces of two Italian artisans, one from the North and one from the South. These were unequivocally our best sellers in 2015. From Lombardia, Marco Colzani’s spreads. This year we did an experiment, everyone who stepped foot in our warehouse, tasted these…

The pasta that stole the show.

Filippo Drago was a celebrity at the Fancy Food Show. EVERYONE wanted to talk to him. What did they want to talk about? Well, mainly 3 things. One, how well he pays the young farmers who grow the grain he mills. Good farmers deserve good money! Two, how he stone mills his grain. Three, how…

Our Busiate Pasta in the Garrubbo Guide

Check us out in the Garrubbo Guide! Signore Garrubbo featured our Busiate made by Filippo Drago from Sicily. Here’s what Ed Garrubbo had to say about our ancient grain pasta: “Who knew that wheat has been cultivated for nearly 10,000 years, originating in the Fertile Crescent (around the Rivers Jordan, Nile, Tigris, and Euphrates) and is…

Tumminia Busiate Pasta in the NYTimes

Filippo Drago’s Tumminia Busiate have taken the USA by storm. This Sicilian pasta is truly seducing America. Even the NYTimes agrees! In the December 31st, 2014 edition of the Front Burner, Florence Fabricant resolves to taste more ancient grains by saying: “Kamut, quinoa, farro and emmer are among the grains that in recent years have come from the shadows…

The Sicilian Pasta That’s Seducing America

In the town of Castelvetrano, deep in the heart of Sicily, grain master Filippo Drago does something truly extraordinary at his mill Molini del Ponte. He makes pasta with Tumminia, an antique wheat variety native to Sicily. The result is outrageously toothsome. “Filippo, the producer, is really an enlightened person and his passion for heritage…

Busiate Tumminia by Filippo Drago from Castelvetrano, Sicily

A lot of our products are “old school,” based on long standing Italian traditions; but our newest product brings traditional Italian “old school” to a new level. Introducing Filippo Drago’s Tumminia Busiate Pasta from Castelvetrano, Sicilia! You may have never heard of Tumminia, but we predict you are about to hear a lot more about it….