Grani in Pasta innovates and, in the wake of the consensus and favor of a loyal clientele in recent years, enriches its gastronomic offer, offering contemporary and round-the-clock pizza.
The restaurant, which has established itself by offering recipes that enhance the products of Molino Riggi combined with high quality raw materials of local origin, could not fail to consider opening up to the world of pizza.
Of the new season of Grains in Pasta, the flours of Molino Riggi have thus become even more protagonists, moreover the feedback of those already used by many pizzerias in Sicily, which with them have produced dough of the highest quality, has been the viaticum for an obligatory step to satisfy the demand of a clientele already accustomed to appreciating the goodness of artisanal products of local origin.
In addition to the traditional dishes of Sicilian cuisine, in which the combination of typical regional ingredients allows the creation of original recipes with an unmistakable flavour, contemporary pizza thus ends up constituting an added value to the attractiveness of the restaurant located in the heart of Caltanissetta in Via Libertà 102/110.
“With the new Grani in Pasta course – declare the Riggi brothers – we are inaugurating an innovative way of closing the agri-food chain in a relationship of transparency and guarantee towards customers who are guaranteed total quality. The specificity and uniqueness of Grani in Pasta have always resided in the possibility of tasting first courses made with artisanally produced pasta shapes, inside the pasta factory attached to the restaurant, with semolina from our mill and at the same time pizzas for which dough we only use flours that we produce in the plant in Via Borremans, 116, a historical location in the capital of Nisse where the business began in 1955″
Grani in Pasta’s contemporary pizza, in addition to the use of the highest quality flours in the dough, is characterized by long and natural leavening processes, but in particular by the exclusive use of high quality products, km 0 and which enhance the territory through the implementation of a whole series of measures in the manufacturing process that guarantee absolute quality.
The doughs with artisanal flours from ancient Sicilian grains with precious organoleptic properties, together with the ingredients of absolute excellence, end up giving the pizza goodness and taste, in addition to the high health value.
The new momentum of Grani in Pasta constitutes the opportunity to confirm a positive trend and the favor among an increasingly large clientele, of a segment of the world of Sicilian pizza that has been able to innovate its offer, investing in the professionalization and quality of the dough and the products used for the topping.
