Bio pasta

The Mezze Maniche by Monograno Felicetti are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

The pronounced grooves and the small width of the cylinder creates an unexpected fusion between the antiquity of the cereal of origin and the innovative type of format.

Pure Mountain Pasta !!!

The Valentino by Monograno Felicetti is made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

It is considered the spearhead of the Felicetti house with a diameter different from the usual, out of scale.

It gives an incredible intensity of taste with an excellent chew.

Everything is clearly favored by the fleshiness of Senator Cappelli’s semolina, compacted in the caliber of a large size.

Dedicated to the Founder Valentino Felicetti

Felicetti Monograno Spaghettoni are made with the purest water in the Dolomites and dried with the clean air of the mountains, using only organic wheat.

The robustness and full-bodied caliber push this format into the Olympus of its category, in fact it is considered one of the best on the market by many great chefs including Norbert Niederkofler

Pure Mountain Pasta !!!

The Spiralotti di Monograno Felicetti are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

The innovative spiral processing enhances the rusticity of the Cappelli semolina, giving in turn the compactness of the spiral and the consequent enhancement of the intense taste of the wheat of origin.

Pure Mountain Pasta !!!

The Fioritti Monograno Snails are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

A fun format made with sinuous and light curves that bind perfectly to Kamut wheat with a strong and enveloping flavor

Pure Mountain Pasta !!!

Felicetti Monograno Spaghetti are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

They are an interesting combination of a Classic of Italian cuisine and an innovative product such as Kamut wheat.

Pure Mountain Pasta !!!

The Conchiglioni di Monograno Felicetti are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

The shape of the shell is one of the characteristics of this format, combined with the brightness given by Matt wheat, make them perfect for everything.

Pure Mountain Pasta !!!

The Fusilloni di Monograno Felicetti are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

The silky consistency, the graceful and elongated shape of the fusilloni, make this format powerful and tasty thanks to the use of Matt semolina.

Pure Mountain Pasta !!!

The Paccheri di Monograno Felicetti are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

The format defined as the KING of abundance thanks to its majestic size beautiful both to see and to taste. Exceptional with a simple tomato sauce and fresh basil

Pure Mountain Pasta !!!

Monograno Felicetti Spaghettoni are made with the purest water in the Dolomites and dried with the clean air of the mountains, using only organic wheat.

A format where its main characteristic is its Greatness.

 Created specifically for the most enjoyable palates.

Pure Mountain Pasta !!!

The Penne ritorte by Monograno Felicetti are made with the purest water of the Dolomites and dried with the clean air of the mountains, with the use of only organic wheat.

Thanks to the particular shape of these pens they have an attractive and innovative appearance, they differ from classic pens for their greater tenacity.

Pure Mountain Pasta !!!

Pasta di Liguria makes croxetti in the traditional way with the use of Italian durum wheat semolina, produced exclusively from organic farming.

Originally they were shaped using the bottom of the glass, later they were enriched with different types of molds and designs.

They are one of the most characteristic formats of the Ligurian hinterland.

“A dip in the taste of Liguria”

Pasta di Liguria realizes the fettucce come with the use of Italian durum wheat semolina, produced exclusively from organic farming.

They are a classic pasta format that has always been present on the tables of the countries of the Ligurian hinterland, thanks to its delicious rustic and tasty taste

“A dip in the taste of Liguria”

Pasta di Liguria makes olive leaves with the use of Italian durum wheat semolina, produced exclusively from organic farming, fresh spinach is added to the dough also from organic farming.

From the green color of the olive trees that frame the sea, it is one of the most evocative scenarios of the Ligurian Riviera.

The Olive Leaves were born thanks to the idea of wanting to bring to the tables all the scent and atmosphere of the Ligurian coast.

“A dip in the taste of Liguria”

Pasta di Liguria makes green taglierini with the use of Italian durum wheat semolina, produced exclusively from organic farming, fresh spinach is added to the dough also from organic farming.

They are one of the formats that most characterize the Ligurian hinterland.

“A dip in the taste of Liguria”

Pasta di Liguria makes its penne with the use of Italian durum wheat semolina, produced exclusively from organic farming.

They are one of the most classic formats of the Italian culinary tradition, always recommended in combination with any type of condiment.

“A dip in the taste of Liguria”

Pasta di Liguria with young ladies with chestnuts wanted to pay homage to the territory of the Ligurian hinterland by producing it exclusively with Italian durum wheat semolina from organic farming.

Where during the kneading phase, a part of organic chestnut flour produced in the territory is added.

Chestnut flour has always been a very important ingredient for the inhabitants of the Ligurian hinterland, making different dishes very tasty.

“A dip in the taste of Liguria”

Pasta di Liguria makes its spaghetti through the use of Italian durum wheat semolina, produced exclusively from organic farming.

They are one of the most classic formats of the Italian culinary tradition, always recommended in combination with any type of condiment

“A dip in the taste of Liguria”