During the second World War, Vito Gallo made a bet with a companion-in-arms that if he could make a safe return home to Mazasra del Vallo, Sicily, he would set up a large pasta factory where he would produce one of the best Italian pastas. He was convinced, in fact, that the values of peace, friendship and family could also be enjoyed around a table.
Since then the Pastificio Gallo has been producing pasta that appeals to everyone’s taste, thanks to its taste, savour and smell. This is pasta that makes you experience the yellowing Sicilian cornfields, the burning sun and the beautiful sea breeze.
The recipe comes from Vito Gallo’s sons Natale and Calogero who are personally engaged in the selection of the best hard wheat bran of Sicily, as well as the daily monitoring of the various production stages.
Vito Gallo has succeeded in winning this ancient bet with his marvelous pasta and I had the grand privilege of touring his amazing factory and watching the pasta in action.
From the tons of and selected flour that arrives around the clock to the flour silos…
the pasta is made into large sheets that continually pour from the machines towards the bronze dies that will cut the most amazing shapes……..
out come all the marvelous pastas on their way to the drying bins…..
the drying bins turn the pasta and dry it at a very low temperature………the pasta spends from six to twelve hours in the drying bins………
the out comes the most fragrant, beautiful pasta……..
treated like gold by the Gallo sons…….
then it is off to the packaging portion of the process…..
the robots stack and wrap the packages of pasta……
and then it is off to all parts of the world…………
but this is my favorite part of the entire process………
Mangiare Con Gusto!
Flag of the Sicilian Region Italiano: Bandiera della Regione Siciliana Sicilianu: Bannera dâ Riggiuni Siciliana Deutsch: Flagge der Sizilianischen Region (oder der Autonomen Region Sizilien) Français : Drapeau de la Région Sicilienne Español: Bandera de la Región Siciliana Polski: Flaga Regionu Sycylia Português: Bandeira da Região Siciliana (Photo credit: Wikipedia)
Related articles
- Lunch on the Beach – Ristorante La Pineta : Marinella di Selinute – Sicily (the-tin-man.com)
- The Ruins of Selinunte – Sicily (talesandtravelsofthetinman.wordpress.com)
Tales and Travels of the Tinman 
Hungry now!
I know………..is it okay to have pasta and clams for breakfast…..I want some!
This looks WONDERFUL. I’m amazed at Italy and the care they take with their pasta. Husband and I went to Anzio and ate at the shrimp boats at a tiny restaurant, and a lady was hand-rolling the pasta in the back of the room. Such a wonderful experience. So much slower than the U.S…:)
Thanks for your comment re: ANC! You’re the first reviewer/commenter on this airport. Thanks so much, Tin Man. Cheers, AMS
Thanks for sharing the pasta process! It makes me want to cook some for dinner.
Fascinating! Amazing story, thanks for sharing. Did you click these pictures yourself? xx
yes……..I was given a tour of the facility by the wonderful Gallo brothers and their son…..it was most interesting!!!!
That’s awesome. Congrats. xx
Once again, fascinating ! I think you need your own PBS travel show. Your blogs are a Continuing Education course for me. And the good fortune to experience all this.
What’s with the weird woman with 3 legs? Me thinks an explanation is due for all your inquiring minds. Mary Rauch
Thank you my dear………..please check out my new post just for you……..The Flag of Sicily
The pasta making process looks interesting but my favorite part is definitely making the pasta too!
Pingback: Dinner at Ardigna – Salemi, Sicily « Tales and Travels of the Tinman
Thanks for the pasta plant visit! I’ve only seen it being made in a home kitchen which ended up looking like the site of a flour bomb explosion. A little different from this, yeah.
Glad you enjoyed! It was an amazing factory and the family pride was so very cool.
You are really lucky to have a chance to take this tour and pictures, thank you for sharing with us and thank you for the link