SERRITELLI LUCANI

So small that it does not appear even on the maps, on the border of Puglia, but in the

Lucanian territory (Basilicata region), Palazzo San Gervasio rises, land of wheat,

tomatoes, Aglianico vines, peppers and olive trees. An agricultural town marked by the

passage of Federico II, who loved this area so much and decided to build a castle for

hunting, which still exists today.

Our family has always worked in the fields. Our land, located on the border between the

municipalities of Palazzo and Banzi, is known as “Serritelli”. In the Lucanian dialect Serro

is a hill, therefore the name refers to the morphology of the area. It was acquired by

Giuseppe Palermo upon his return from America in 1924.

This is where our business and our products are born and developed.

Currently our land, about 20 hectares, produces durum wheat, Senatore Cappelli wheat,

legumes, vegetables (tomato, pepper, garlic, onion, etc.) and olive trees. Our company

always uses ecologically sustainable production methods.

Between June and July the wheat is harvested and brought to a small mill located in

Genzano di Lucania a few kilometers from our estate. Once ready, the flour is brought

directly to Acerenza, in an artisan pasta factory that produces high quality dry pasta,

bronze drawn and dried slowly at low temperatures. The drying time of short pasta (penne, fusilli, ditali, etc.) ranges from 20 to 24 hours; while for long pasta (linguine, spaghetti, fettuccine etc.) it takes up to 36 hours of drying.

The bronze drawing gives the pasta an extraordinary roughness to be able to hold the

sauces, while the low temperatures and slow drying strengthens the excellent quality of

our pasta products.