The century-old know-how of Monograno Felicetti
For a century, Monograno Felicetti has been a renowned pasta producer. Their secret lies in the exclusive use of a single variety of wheat, grown 100% according to rigorous organic standards. The purity of the Dolomite mountain air, fresh spring water and mastery of the art of pasta-making since 1908 make their products a true expression of their passion. Monograno Felicetti pasta is known for its rough, absorbent texture, achieved by stretching it in bronze moulds, a tradition called Trafilata al Bronzo.
The richness of Farro wheat
Discover Farro wheat, a cereal used since ancient times by the Celts, Egyptians and Etruscans. Our pastaoli masters skilfully transform it into a top-of-the-range product which, when cooked, releases delicate aromas of hazelnut, fresh walnut and cooked aubergine. Its firm, slightly crunchy texture, like a bread crust, offers a flavour that combines notes of peanut butter and red date. Immerse yourself in an authentic taste experience with Italian wholemeal pasta.
Dive into a Bacchanal of flavours with our Farro Wheat Fusilli
Our Farro wheat Fusilli provide a country feast, a Bacchanal of joyful, rustic flavour: their spirals are ideal for rich, dense sauces, but also for more sober vegetable condiments.
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 1491 kJ / 352 kcal
VN Matière grasse (fat) : 2 g
Dont acide gras saturés (of which saturated fat) : 0.3 g
VN Glucides (carbohydrate) : 69 g
Dont sucres (of which sugars) : 2 g
VN Protéines (protein) : 12 g
Vn Sel (salt) : 0.005 g
|Ingredients||Organic semi-wholegrain spelt wheat flour (Triticum Dicoccum),|
|water/ Organic semi-wholegrain spelt wheat flour (Triticum Dicoccum)|
|Allergen||Céréales (gluten) et traces|