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Monograno Felicetti: organic pastas of the mono-varieties Matt, Farro and Cappelli

Monograno Felicetti

The story behind Monograno Felicetti: born at 1000 meters altitude

The history of the family business Pastificio Felicetti has lasted for four generations, more than a hundred years. Since 1908, grandfather Valentino's dream and small workshop have grown into a company that is known worldwide for its quality, including that of top product Monograno Felicetti. Pastificio Felicetti is located in the northeast of Italy in Predazzo, surrounded by the beautiful Dolomite Mountains. In addition to carefully selected durum wheat species, their main and unique ingredients are spring water and pure mountain air.

Monograno Felicetti: organic pastas of mono varieties

Since 2004, Pastificio Felicetti has been producing an exclusive line of pastas made from mono varieties in addition to their other pastas. This line, called Monograno Felicetti, is the answer to the uncompromising needs of top chefs, true connoisseurs and lovers of rich flavours. It is made with organic semolina that comes from a single origin and is grown only on carefully selected pieces of land, to ensure the uniqueness of these simple but fragile ingredients.

Why buy Monograno Felicetti pasta?

✔ Genuine Italian pasta of superior quality
✔ Of antique monograne species Matt, Farro and Il Capelli
✔ Pronounced, rich flavours and intense aromas
✔ Only three ingredients: grain, spring water and pure mountain air
Organic and 100% vegan

Read more about these superior antique grains...

Matt, Farro and Il Capelli: superior antique grains

Monograne means a single type of grain, a single mill that grinds it into flour, a single goal: the pursuit of top-quality pasta that is delicious. With minimal processing and preservation of the characteristic natural qualities. Matt, Farro and Il Cappelli are the superior varieties of wheat, as different shades on a wide palette of sensory experiences. 

  • Matt: a special single variety of 100% durum wheat that grows in Apulia. A firm, rich variety that - once cooked - delights with hints of freshly baked bread, farm-fresh butter and bamboo and delicate aromas of dried coconut and fresh dough.
    Farro: An ancient cereal that grows in Umbria, a region in Italy that has been known for its Farro since Roman times. The Celts, Egyptians and Etruscans also knew Farro, which contains three times more fiber than conventional pasta. During cooking, the delicate aroma of roasted hazelnuts is created, with aromas of freshly baked bread, roasted peanuts and sweet red dates.
    Il Cappelli: made from a rare variety of durum wheat that was rediscovered by the Italian scientist Nazareno Strampell in the early 1900s and is now grown between Puglia and Basilicata. Its raw smell resembles jute and liquorice. Cooked, it releases aromas of fresh farm milk, mashed potatoes and roasted chestnuts.

Monograno Chefs

Chefs Carlo Cracco, Luca Fantin and Norbert Niederkfler have been ambassadors for Monograno Felicetti for years. When they prepare pasta dishes, it is with Monograno Felicetti, with which they experiment and push the creative potential of pasta to the limit.


Take a look at the company Pastificio Felicetti and discover the sublime pastas of Monograno Felicetti...

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