Alberto Poiatti S.p.A. - pasta makers
The first of a large family of pasta makers
In 1985 Alberto Poiatti, eldest son of an ancient family of pasta makers, took over a pasta factory in Riposto founded in 1926, interpreting a tradition dating back to the 19th century. In the following years Alberto was joined by his wife and sons Domenico and Riccardo and the growing success allowed the creation of a new and modern industrial plant in 2000.
Today Alberto Poiatti is located in Santa Venerina, a characteristic village located in an area that boasts a great agri-food tradition like that of Etna. Production sees the range of lines, formats and types of products expanded, and includes wholemeal pasta and products such as couscous, flours, purées and sauces.
Pasta and other Alberto Poiatti products
It is only from selected grains and high quality ingredients that Alberto Poiatti pasta is born. This is why it meets the highest expectations in terms of taste and passes the test of the most demanding palates.
The red line includes the most well-known and classic formats, the special ones are represented by festive and particular formats, and there is no shortage of wholemeal ones, with their contribution of fibre.
Couscous, semolina, flours, sauces and good, natural purées complete a rich and varied catalogue.
Alberto Poiatti also produces and signs Pasta Etna , which stands out for quality (> go to the dedicated website ) and which is made from fine 100% certified Sicilian durum wheat , bronze drawing and low temperature drying.