Il Censo Spaghettoni Pasta
From our Sicilian masters, we bring you Il Censo's hearty and nutritious spaghettoni pasta. Crafted from an ancient Sicilian grain known as Timilia, the wheat itself is milled in Umbria at the same facility as Giampiero Bea's Senatore Cappelli grains. The resulting flour is then sent to Tuscany to be formed into spaghettoni (thicker than your traditional spaghetti noodle). Naturally low in gluten, Il Censo's pastas boast a gluten composition of less than 20%, while traditional pastas typically hover at around 80-90%.