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 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…..
but this is my favorite part of the entire process………
Mangiare Con Gusto!
- Lunch on the Beach – Ristorante La Pineta : Marinella di Selinute – Sicily (the-tin-man.com)
- The Ruins of Selinunte – Sicily (talesandtravelsofthetinman.wordpress.com)