Bia Sicilian Artisan Dry Pasta
BIA Sicilian Artisan Dry Pasta is produced in Resuttano (CL), an uncontaminated agricultural center in the Sicilian hinterland, and is made using the finest varieties of Sicilian durum wheat grown and milled a few kilometers from the factory.
From field to table
The semolina used, equipped with UNI EN ISO 22005 “From Field to Table” Chain Certification, guarantees the authenticity of the selected Sicilian grains and the identification of the production site, as well as the transparency and control of all stages of the production process, from field to table, for a healthy, safe and genuine final product. The production, all characterized by rough bronze drawing, focuses on short formats and typical Sicilian busiate, also in the whole wheat format which is lighter and more digestible.
Distinctive characteristics of Sicilian artisan dry pasta
Our dry pasta stands out for its excellent quality, the result of authentic artisan passion and a deep connection to Sicilian tradition. Each format is made following traditional production methods, handed down from generation to generation, which involve the exclusive use of selected raw materials, from local and certified crops. Our commitment to quality is reflected in every stage of the production process, entirely controlled and certified according to the most rigorous food safety standards.
With our dry pasta, we bring to your table an authentic and unforgettable taste experience, the result of passion for tradition and commitment to quality.
The main characteristics that define its excellence include:
Low-temperature drying
This process, which can last up to 36 hours at temperatures between 40°C and 50°C, preserves the organoleptic and nutritional properties of the wheat, guaranteeing a rich taste and superior digestibility.
Long drying times
Prolonged drying allows for uniform and controlled dehydration, preventing the denaturation of proteins and the formation of unwanted compounds, and this contributes to a perfect pasta tenacity and exceptional cooking resistance.
No glyphosate, no mycotoxins
The use of only 100% Sicilian durum wheat semolina from a Certified Supply Chain (UNI EN ISO 22005 – From Field to Table) guarantees that there are practically no residues of glyphosate or mycotoxins in the pasta, as the wheat undergoes natural maturation thanks to the Sicilian climate and sun, which excludes the presence of mycotoxins, without the need to use herbicides to promote maturation.
Low furosine content
Furosine is considered a toxic molecule that causes nutritional and organoleptic degradation of pasta; it is considered an indicator of pasta quality and high levels can result from rapid drying at high temperatures. Our artisan pasta, subjected to slow drying at low temperatures (below 50 °C), has a practically negligible furosine content compared to that of industrial pasta (90-115 °C).
Bia Alta Ristorazione
The semolina used for this new “BIA – Alta Ristorazione” line professionally guarantees chefs the reliability of a superior quality product that is characterized by its versatility of use and extraordinary cooking resistance, which “does not stick” during waiting times and gives the final customer the typical taste and aroma of Sicilian durum wheat. BIA Alta Ristorazione fresh pasta is the ideal product to satisfy the imagination of all chefs who want to create first courses that are sure to succeed in order to amaze, pamper and retain their customers.
Tradition, innovation and susteinability
Our artisan dry pasta is the authentic expression of excellence that arises from the care of every detail, from the selection of raw materials to the final processing. The certified supply chain, a guarantee of traceability and safety, allows us to use exclusively high-quality Sicilian durum wheat, grown with sustainable methods and milled in a way that preserves its organoleptic properties.
The result is a pasta that stands out for its exceptional cooking resistance, maintaining its al dente texture even after long cooking times, and for its ability to bind perfectly with sauces, enhancing their flavors.
Biodiversity and native grains
Our commitment goes beyond quality, embracing the enhancement of biodiversity. We use native Sicilian grains, ancient varieties that preserve a unique genetic heritage, helping to keep the local agricultural tradition alive and offering an unmistakable flavor.
Innovation in tradition
While rooted in tradition, we are constantly looking for innovations that improve quality and the consumer experience. We invest in cutting-edge technologies for quality control and experiment with new formats and pairings, always respecting our artisan identity.
Nutritional value
Our pasta is not only good, but also nutritious. Thanks to the use of whole grains and delicate processing, we preserve the nutritional properties of the wheat, offering a product rich in fiber and micronutrients, ideal for a healthy and balanced diet.
Sicilian Busiate
Fresh Sicilian Busiate, made with durum wheat semolina or whole wheat semolina, are the flagship product of the BIA pasta factory. Robust and tenacious, they have excellent cooking resistance and retain sauces perfectly, both due to their rough bronze drawing and their particular twisted shape that traps them inside.
Our fresh busiate, a traditional format of exquisite craftsmanship, are produced with an exclusive technique that gives them optimal callosity and roughness and are highly appreciated, both by direct consumers and by operators in the ho.re.ca. sector, throughout the national territory.