Predazzo (Trento) Italy
Origin of wheat
A format that goes well with challenging and full-bodied sauces.
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.
It is also used by great starred chefs such as Norbert Niederkofler, Luca Fantin, Michele Casadei Massari, Cristiano Tomei and Alessandro Gilmozzi
MATT BIO wheat is a rich and tenacious durum wheat variety.
It is grown in the sunny fields of Sicily and Puglia with ORGANIC technique where it can express its highest quality.
Felicetti’s master pasta makers are able to interpret it in a workmanlike manner.
Thanks to its intense aroma during cooking it releases the scent of hay with slight notes of coconut.
Tasting it releases all its primordial flavor.
Average nutritional values per 100g of product
- Energy 362 kcal
- Fat 1,3 g of which saturated 0,3 g
- Carbohydrates 72g of which sugars 2,5 g
- Fibers 3 g
- Protein 14 g
- Salt 0,005 g