Meet Barbagallo: Sicily’s Ancient Grain Pasta Artisans
Family-run artisanal ancient grain pasta makers from Fiumefreddo, Sicily, where three sisters continue a legacy four generations strong. Their traditional methods deliver extraordinary flavour while preserving Sicily’s precious biodiversity – offering you a true taste of what pasta should be. Ancient grains, gentler gluten: the foundation of exceptional ancient grain pasta.
A family tradition
When brothers Angelo and Giacomo Barbagallo built a small water‑powered mill in Fiumefreddo di Sicilia in 1911, they were guided by two natural gifts: the mineral‑rich lava soils of Mount Etna and its pure spring water. More than a century later the family is remains in Fiumefreddo, still obsessing over wheat and water – but today the fourth, all‑female generation – Agata, Filly and Giulia – steers the business, blending tradition with quiet innovation.
A true field-to-fork sanctuary. Unlike mass producers who use ready-milled semolina, Barbagallo controls every step of their craft – from stone-grinding to gentle bronze extrusion. Their 24-hour process preserves both aroma and nutrients that industrial methods sacrifice.
Ancient grains, gentler gluten. The granary holds only indigenous Sicilian grani antichi – Timilia, Russello, Cappelli and Perciasacchi. Naturally gentler on the body yet richer in micronutrients than modern high-yield wheat, these heritage grains are slowly dried at low temperatures to preserve their integrity. The result? Pasta with a profound, nutty character that your body recognises – offering genuine nourishment and easier digestion for those disappointed by industrial alternatives. If you are interested in finding out all about Sicilian ancient grains you can read this detailed piece of research.
Long before the EU introduced organic certification, Angelo Barbagallo (son of the founder) converted the mill and pastificio to certified organic production, securing the Nature & Progrès seal in 1989. Today the roof is covered with solar panels, hot air from dryers is recycled and every bag of pasta is sealed in compostable film or recyclable paper. Sustainability here is no strap‑line; it is a family habit.
Why Sapori Direct Chose Barbagallo
Extraordinary flavour – Sicily’s volcanic terroir, freshly-milled grains, and traditional bronze dies create pasta with a depth of character that needs nothing more than a splash of extra-virgin olive oil to transport you straight to Sicily.
Naturally nourishing – Naturally nourishing – every grain is milled whole, preserving the precious wheat germ and bran that industrial processing discards, offering your body nutrition it instinctively recognises and embraces.
A force for good – Every purchase supports a family devoted to organic farming since 1989, ancient grain preservation, plastic-free packaging, and renewable energy – helping sustain traditions, communities, and Sicily’s agricultural heritage.
We’re proud to bring their exceptional pasta – crafted in the shadow of Mount Etna for over a century – directly from their family to your table, with no compromises and no middlemen.
Looking Forward
Look out for our launch selection of ancient‑grain pasta varieties Paccheri, Casarecce and Lumaconi, along with the Pasta & More nourishing range such as Orzo with Turmeric and Black Pepper.
You can read much more about Barbagallo pastificio on their website.