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 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 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 !!!
Organic Kamut Khorasan durum wheat is the Ancestor of modern grains, originating in the Middle East thousands of years ago.
Expertly processed by Felicett master pasta makers, as soon as you place it in the cooking water it releases its elegant bouquet of aromas: white flowers and dried fruit.
Tasting it releases memories of pine nuts and sumptuous vegetable nuances.
Felicetti decided to use Kamut BIO wheat from Saskatchewan in Canada because it is considered the best in the WORLD!
Nutritional values per 100g of product
Energy 349 kcal
Fat 1.2 g of which saturated 0.2 g
Carbohydrates 69 g of which sugars 2,5 g
Fibre 3 g
Protein 14 g
Salt 0,005 g