Predazzo (Trento) Italy
Origin of wheat
Thanks to the deep groove of the pasta shape, it binds perfectly with sauces and ragù , even full-bodied.
Description Monograno Felicetti
In 1908 Valentino Felicetti, an entrepreneur at 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 inestimable 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 takes the energy necessary for its operation from the river that flows nearby, from photovoltaics and from a cogeneration plant.
Work, research and experimentation translate into a continuous process of innovation, which in 2004 led to the birth of Monograno Felicetti.
The top line of production created through the use of the best durum wheat semolina such as MATT, KAMUT and SENATOR CAPPELLI.
Itis also used by great starred chefs such as Norbert Niederkofler, Luca Fantin, Michele Casadei Massari, Cristiano Tomei and Alessandro Gilmozzi
Senator Cappelli wheat
Discovered by the agronomic genius of the Italian researcher Nazareno Strampelli, it is a type of wheat dedicated to the former Senator Raffaele Cappelli.
The Senator Cappelli Organic It is a variety of ancient wheat with high ear and robust resistant, its primary characteristic lies in the fact that it does not bend and break under the weather.
It matures in the sun of Puglia and just extracted from the raw package releases slight and delicate hints of licorice.
During cooking you will wrap the scent of chestnut with earthy notes.
At the taste you can feel the taste of bread crumbs with a slightly salty finish.
Average nutritional values per 100g of product
- Energy 354 kcal
- Fat 1,3 g of which saturated 0,3 g
- Carbohydrates 72g of which sugars 2,8 g
- Fibres 3,2 g
- Protein 12,5 g
- Salt 0,003 g