Giorgio Minardo, an engineer by training, sees his company as an "artisanal pasta lab” that is respectful of the environment and Sicilian tradition. Founded in 2007, Pastificio Minardo is the culmination of a project dedicated to the study of cereals historically cultivated in Sicily, initiated seven years earlier with the publicly-funded Stazione Sperimentale di Granicoltura per la Sicilia.

The entire production chain is local, the raw materials being ancient Sicilian wheat (Russello and Timilia) grown organically and spring water from the Nebrods. The production process is artisanal, and each type of pasta is made with a single variety of grain.

Compared to modern varieties, ancient wheat varieties have more taste and flavour. They are also more digestible (with a less compact and elastic gluten) and rich in nutrients (vitamins E, D and B), proteins, amino acids and minerals.

Pastificio Minardo was selected in 2018 among the 16 best pasta labs in Italy by Gambero Rosso, a prestigious food guide.