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Monograno Felicetti

 

Our Monograno pasta line is uniquely flavorful.
For more than 4 years we meticulously tested the hundreds of strains of wheat, farro and kamut until we finally selected the best of each for the most flavorful, nutritious and highest quality pasta. We grind the grain each morning for that day’s pasta.
Each box of pasta can be traced back to a specific organic field. This attention to grain, where it’s grown, and how it is milled results in remarkable pasta.

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Monograno Felicetti Cappelli

Monograno Felicetti Cappelli

Stemming from the genius of one of the greatest, yet mostly unknown Italian agronomists, who named it after Senator Raffaele Cappelli, this stubborn and generous wheat embodies the sun of the Murgia region and the veritable, genuine tastes of the bygone century. We combine it with the purest spring water from the Dolomites to create a pasta with a vigorous, wholehearted temperament that is truly Italian. Raw, its aroma is reminiscent of jute and licorice root. Cooked, it exudes the fragrances of fresh farm milk, mashed potatoes and roasted chestnuts. It has the toothsome and lively mouthfeel of buttery breadcrumbs, with an alluring final note of sea salt.

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Monograno Felicetti Farro

Monograno Felicetti Farro

Used since Celts, Egyptians and Etruscans, for some thousands of years now. Interpreted according to the rule of art by the master pasta maker, in cooking gives its gentle scent of machis, fresh hazelnut and cooked eggplant pulp, in the mouth is crunchy, bread crust, peanut butter and with a light finale jujube.

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Monograno Felicetti Kamut®

Monograno Felicetti Kamut®

Durum wheat of khorasan variety, ancestor of modern grains was born in the Middle East a few thousand years ago. Interpreted according to the rule of art by the master pasta maker, in cooking gives its gentle scent of white flowers and dried fruit just peeled, to the taste are added distinct evocations of pine and macadamia with vegetal nuances of edible flowers.

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Monograno Felicetti Matt

Monograno Felicetti Matt

Tenacious and rich variety of durum wheat, offers the best of himself when cultivated in lands of Puglia. Interpreted according to the rule of art by the master pasta maker, in cooking gives its scent of summer hay, light dehydrated coconut and freshly chopped pasta, the taste is primordial, of bread baked in stone, butter, and bamboo.

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