Monograno Felicetti (Farro) Ditalini
Farro (Spelt) has been in use for thousands of years, since the ancient days of Celts, Egyptians and Etruscans. Today, our skillful pasta makers know how to truly make the best of it. While it cooks, this pasta emits a distinct scent of fresh hazelnut and grilled aubergine. It has a firm and slightly crunchy feel reminiscent of bread crusts, a rich peanut butter flavor and a mild jujube aftertaste. We use italian biologic Dicoccum Spelt.
Ingredients: Organic Emmer wheat (Triticum Dicoccum) flour, water.
A plunge into memories of steaming bowls of homemade soups, scents of cooking, poor but generous dishes, and the traditional taste of country life that we too often forget: all these things are concentrated in our humble little Emmer wheat Ditalini!
THE FINEST WHEAT, SPRING WATER, AIR OF THE DOLOMITES
The identity of a food consisting of only flour and mountain water - not counting the pure, high altitude air - is based on the uncompromising selection of its raw materials. Our never-ending search for the best organic semolina, refined with care and attention, gives birth to a superior quality pasta.
Simply stir our pasta in boiling water: that perfect fragrance is the most subtle and sincere testament of its special nature that, along with the way it responds to cooking and clings to any sauce, makes it the perfect answer to the uncompromising needs of top chefs, demanding gourmets and food lovers alike.
MONOGRANO FELICETTI
Monograno represents the quintessence of our production. It is made with organic semolina sourced by a single origin and grown only on carefully selected pieces of land, to communicate the distinct character and the truth of these simple, but fragile ingredients. Our Matt wheat is produced in Puglia, and retains the warmth and primordial zeal of its homeland; Kamut? Khorasan, ancient and modern at the same time, comes from a land far away: the Canadian province of Saskatchewan. Our Farro (emmer) is rustic and sincere, just like Umbria, where it grows; last but not least, our "newcomer" from Murgia: "Il Cappelli" durum wheat is an unmistakably Italian and vigorous cultivar, straightforward and rewarding.
Monograno is infused with our passion and devotion: the last brushstroke, the final touch that transforms each forkful of this pasta into a tale of its origins and the people who created it. Monograno's authentic panoply of aromas, flavors, textures, and exceptional responsiveness to ingredients and preparation techniques are an endless source of inspiration, the key to a universe of possibilities, small fragments of happiness in our daily lives.
An expressive taste, a unique pasta for unique moments.
