Since 1911, the Barbagallo family has passionately crafted pasta at their Sicilian factory in Fiumefreddo at the foot of mount Etna. Today, sisters Agata, Filly and Giulia – the all-female fourth generation – proudly uphold the family traditions and pasta-making secrets.

It all starts with the finest organic Sicilian durum wheat, carefully milled in their on-site mill through a gentle, 28-step process. Within 24 hours, this freshly milled semolina is transformed into a smooth, golden pasta dough, then pressed through bronze dies for that signature artisanal texture. Finally, the pasta is dried at low temperatures, preserving its rich aroma, nutrients, and unmistakable flavour.

Every step ensures the authentic taste of artisanal pasta – just as it has always been.

For the Barbagallo family, making pasta isn’t just a craft, it’s a way of life. It’s about generations coming together, about the warmth of a shared meal, and about celebrating Sicily’s rich culinary traditions. And through La Bio Idea, they invite you to experience it all, bringing a piece of their family tradition to your table.