Predazzo (Trento) Italy
Origin of wheat
Bronze-drawn, slow drying
In 1908, Valentino Felicetti, an entrepreneur in the service of the Austro-Hungarian Empire, bought the First Fiemme Factory of Pasta Alimentari.
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 aware of 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 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 !!!
Senator Cappelli Wheat
Discovered by the agronomic genius of Italian researcher Nazareno Strampelli, it is a type of wheat dedicated to former Senator Raffaele Cappelli.
Organic Senator Cappelli is an ancient variety of wheat with a tall, robust ear. Its primary characteristic is that it does not bend and break under the weather.
It ripens in the Apulian sun and as soon as it is taken out of the packaging when uncooked, it releases slight and delicate hints of liquorice.
When cooked, it envelops you in the scent of chestnut with earthy notes.
On tasting, you can taste breadcrumbs with a slightly salty finish.
Nutritional values per 100 g of product
Energy 354 kcal
Fats 1.3 g of which saturated 0.3 g
Carbohydrates 72 g of which sugars 2,8 g
Fibre 3.2 g
Protein 12,5 g
Salt 0.003 g