During the second world war Vito Gallo bet with a companion-in-arms that, if he could make a safe return home in Mazara del Vallo, Sicily, he would set up a large pasta factory where he would produce one of the best Italian pastas. He was convinced, in fact, that the values of peace, friendship and family cal also be consolidated around a table. Since then the Pastificio Gallo has been producing a pasta that appeals to everybody's taste thanks to its savour, its quality of not overcooking and its smell, a pasta that makes your experience again and again the yellowing Sicilian cornfields, the burning sun and sea breeze. This high quality pasta soon came to be greatly appreciated by both Italian and foreign consumers. This recipe continues thanks to Vito Gallo's sons Natale and Calogero who are personally engaged in the selection of the best hard wheat bran of Sicily as well as in the daily monitoring of the various production stages which include, as in the past, a slow dryng process to obtain an excellent pasta with a characteristic flavour, a pasta tha doe not become overcooked, a pasta tha absorbs sauces and cooks evenly both externally and internally. Vito Gallo has succeeded in winning ancient bet with a product tha is highly appreciated by consumers as also confirmed by that fact that it was recently ranked, by the magazine "Qualit‡" (issue of October 1990), among Italy's best pastas. Today, Natale and Calogero Gallo re-launch that old bet with the same high-quality pasta and a new brand name, created for the markets of the next millenium, that is capable of expressing the very essence of its character and history.