Il Cappelli wheat from the Murgia region combined with the purest spring water from the Dolomites creates pasta with a vigorous, wholehearted temperament that is genuinely Italian. Raw, its aroma is reminiscent of jute and liquorice 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.
Matt wheat is a resilient and rich variety of wheat organically farmed in Puglia and Sicily's sunny fields. When Matt pasta cooks, it releases a summery bouquet of hay, desiccated coconut and stretched curd. Its ancient taste reminds of stone cooked bread, butter and bamboo shoots.
Kamut Khorasan wheat is the ancestor of modern durum wheat. Kamut Khorasan originates from the Middle East. Felicetti uses it to create a premium pasta with a delicate fragrance of white flowers and freshly shelled nuts. Kamut Khorasan pasta taste combines unmistakable hints of pine and macadamia nuts with subtle nuances of edible flowers.
The origins of an extraordinary pasta
Monograno Felicetti is the pinnacle of Felicetti's pasta-making craft, which they have been perfecting since 1908. Felicetti produces a wholesome, healthy pasta that symbolizes everything Dolomites unspoiled mountain region has to offer.
