The Castellano family has been cultivating durum wheat in the haeart of Sicily for generations. The island has been known as Italy’s breadbasket since Roman times. It is where the best durum wheat comes from. Grandfather Castellano was born on a typical Sicilian family farmhouse with a bit of everything: a little cattle, some vegetables and a little wheat. The next generation of Castellano’s bought more land to be able to grow more wheat, which was during that time mainly used for animal feed. The current generation, Elisa and her husband, have decided to start a small pasta factory to make their own wheat into pasta. Here, they produce a small amount of artisanal pasta in the traditional way.