Top 3 Traditional Pasta
in the Metropolitan City of Palermo

Pastificio Donna Itriya – Grani di Sicilia is an artisanal pasta producer that meticulously selects semolina from the finest Sicilian durum wheat to craft pasta with a distinctly Mediterranean flavor. Their products are made using 100% Sicilian grains, combined with pure water, bronze die extrusion, and slow drying methods to preserve nutritional and organoleptic qualities.

This approach ensures a product that embodies the rich agricultural heritage of Sicily.​Expand

Feudo Mondello is a family-run pasta producer from Sicily that oversees the entire production cycle - from cultivating wheat to crafting the final pasta product. The Agosta family estate has been cultivated since the mid-19th century, and since 2017, it operates as a closed-loop system thanks to its own stone mill and artisanal pastificio located directly on the farm. The durum wheat, grown exclusively on their land, is stone-ground to preserve its full nutritional profile, including the bran and germ.

The resulting wholemeal semolina is used to make pasta extruded through bronze dies, which creates a rough and porous texture ideal for absorbing sauces. The pasta is then slowly dried at temperatures below 38°C to retain the grain’s natural color, aroma, and flavor. The assortment includes traditional Sicilian whole grain pasta such as spaghetti, linguine, penne, casarecce, fusilli, busiate, pipe rigate, and mezze penne - all characterized by their rustic nature, golden-ochre hue, and firm consistency that holds up beautifully during cooking. Feudo Mondello’s pastas are highly regarded among gourmet circles across Italy - not only for their rich nutritional value and low glycemic index, but also for their deep, authentic flavor that captures the essence of Sicilian tradition.Expand

Sicilia Naturalmente is a brand created by Margherita Tomasello, the heir to the renowned Tomasello family, which has long been recognized for its deep-rooted tradition in pasta-making on the island of Sicily. After the closure of the family’s historic pastificio, Margherita launched her own independent initiative with the goal of preserving the authentic spirit of Sicilian artisanal pasta production. Focusing on a limited yet premium-quality range, Sicilia Naturalmente is dedicated to using only ancient Sicilian durum wheat varieties such as Perciasacchi and Russello, prized for their rich flavor and high nutritional value.

The pasta is crafted exclusively through traditional methods: it is extruded through bronze dies to achieve a rough, porous texture ideal for holding sauces, then slowly dried at low temperatures in static chambers to preserve the natural color, aroma, and structure of the grain. Through the Sicilia Naturalmente brand, Margherita also promotes education and awareness about traditional techniques and heritage wheat varieties, organizing workshops and lectures that emphasize the importance of healthy, flavorful, and sustainably produced pasta. Sicilia Naturalmente is aimed at all those who value authenticity, clean ingredients, and a genuine taste of Sicily in every bite.Expand

One of Sicilian favorites, this seemingly simple pasta dish of supposedly Arabic origins is an amazing combination of flavors and textures, and represents a perfect example of Sicily’s diverse culinary heritage. The sauce for pasta chî sàrdi is delicately flavored with saffron and made with the freshest possible sardines, wild fennel, pine nuts, and sultanas. As for the pasta itself, bucatini are the classic choice, but some prefer a thicker type of pasta like bigoli or perciatelli. Pasta with sardines is often associated with Palermo, although it is found all across the island in its many regional varieties. However, the dish should only be consumed between March and September, when wild fennel is in season.Expand

Pasta a taianu is a traditional baked pasta dish from Sicily, specifically from the town of Cefalù, a coastal city in the province of Palermo. The name "a taianu" refers to the earthenware pot or casserole dish in which the pasta is traditionally cooked or served, emphasizing its rustic and homemade nature. Pasta a taianu typically features short pasta such as rigatoni or ziti, layered with a hearty meat sauce, fried eggplant slices, pecorino cheese, and sometimes breadcrumbs for added texture. The meat sauce is usually made with ground beef or lamb, onions, tomatoes, and a touch of cinnamon, which reflects the Arab influence in Sicilian cuisine and gives the dish a subtle, warm spiciness. The pasta is cooked until just al dente, then layered with the sauce, fried eggplant, and cheese, and baked in the oven to allow the flavors to meld together and create a golden, slightly crispy top layer. The result is a rich, flavorful dish that is both comforting and celebratory. Pasta a taianu is often prepared for special occasions and festivals in Cefalù, particularly during the feast of the town's patron saint, San Salvatore, as it is considered a dish that brings people together.Expand

Ziti alla palermitana is a traditional Sicilian pasta dish originating from Palermo. The dish is usually made with a combination of ziti pasta, tuna, tomatoes, onions, garlic, anchovies, oregano, olive oil, salt, pepper, and grated caciocavallo cheese. The onions, garlic, tomatoes, oregano, and anchovies are sautéed in olive oil, then mixed with the tuna and seasonings. The ziti is boiled in salted water until al dente, drained, then dressed with the sauce and topped with grated caciocavallo before serving.Expand