Predazzo (Trento) Italy
Origin of wheat
In 1908, Valentino Felicetti, an entrepreneur in the service of the Austro-Hungarian Empire, bought the first Fiemmese pasta factory.
Pastificio Felicetti is located in Val di Fiemme a valley at the foot of the Dolomites and enjoys an invaluable fortune to make its pasta as: Pure air and uncontaminated mountain water.
The Felicetti company is very attentive to the environment and thanks to modern eco-sustainable technologies, it obtains the energy necessary for its operations from the river that flows nearby, from photovoltaics and from a cogeneration plant.
Work, research and experimentation result in a continuous process of innovation, which in 2004 led to the birth of Monograno Felicetti.
The top production line created through the use of the best durum wheat semolina such as MATT, KAMUT and SENATOR CAPPELLI.
Also used by great Star Chefs such as Norbert Niederkofler, Luca Fantin, Michele Casadei Massari, Cristiano Tomei and Alessandro Gilmozzi
Pure mountain pasta !!!
MATT BIO wheat is a rich and tough durum wheat variety.
It is cultivated in the sunny fields of Sicily and Apulia with ORGANIC techniques where it can express its highest quality.
Felicetti’s master pasta makers succeed in interpreting it to perfection.
Thanks to its intense aroma during cooking, it releases a scent of hay with slight notes of coconut.
Tasting it releases all its primordial flavour.
Nutritional values per 100 g product
- Energy 362 kcal
- Fat 1,3 g of which saturated 0,3 g
- Carbohydrates 72 g of which sugars 2,5 g
- Fibre 3 g
- Protein 14 g
- Salt 0,005 g