The Paratore family had been marketing Sicilian flours and grains since the postwar period. In 1982 he decided to build a small plant for the production of semolina, which had an immediate success, thanks to the quality and genuineness of the products, obtained exclusively from local raw materials.

In 2010 there was a return to ancient traditions with the installation of a stone mill exclusively dedicated to the grinding of ancient Sicilian grains, thus producing excellent organic flours. In 2016, the cylinder grinding plant was completely renovated with cutting-edge systems, developed with the best grain selection and grinding technologies, in order to ensure the highest quality and safety of the products.

Our mission is to enhance the Sicilian grains that boast excellent organoleptic qualities, to protect the biodiversity and the historical and cultural value of the territory. Thanks to the skills and experience gained in over 35 years of business, we have been able to win the trust of our consumers with whom we maintain direct contact in order to best meet their needs.


Contacts

Phone:+39 0935910071

Info

Contrada Manche, S.S. 121, Km 59
94017 Regalbuto (EN)
Italia

We produce only wheat flour grown in the Sicily region, of high quality and rich in nutrients. We adopt scrupulous selection criteria, of the best farms in the Sicilian territory, which only by passing rigorous checks become our suppliers. We then follow the producers in the various stages, from the choice of seed grain to harvest.

The strategic geographical position of our mill favors the rapid delivery of raw materials immediately after threshing, thus avoiding any form of contamination due to storage or long transport. The grain delivered to our factory, before being stored, is subjected to an analysis and cleaning process, using modern optical-infrared selection systems. Finally, our traceability system allows us to identify the origin of the grains from the finished product.


Last modified: 24 Sep 2021
This page is managed directly by the exhibitor and Slow Food does not take responsibility for the content herein. Report page