The story behind Monograno Felicetti: born at 1000 meters altitude

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

Monograno Felicetti: organic pasta made from monovarietal varieties

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

Why buy Monograno Felicetti pasta?

✔ Genuine Italian pasta of superior quality
✔ From ancient monograin varieties Matt, Farro and Il Capelli
✔ Pronounced, rich flavors and intense aromas
✔ Only three ingredients: grain, spring water and pure mountain air
✔ Organic and 100% vegan

Matt, Farro and Il Capelli: superior ancient grains

Monograin means a single 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 preserving its distinctive natural qualities. Matt, Farro and Il Cappelli are the superior wheat varieties, like different shades on a broad palette of sensory experiences.

• Matt: a special single variety of 100% durum wheat grown in Puglia.A firm, rich variety that - once cooked - smells delectable with hints of freshly baked bread, farm-fresh butter and bamboo and delicate aromas of dried coconut and fresh dough.
• Farro: An ancient grain grown in Umbria, a region of Italy known for its Farro since Roman times. The Celts, Egyptians and Etruscans were also familiar with Farro, which contains three times more fiber than conventional pasta. During cooking, it creates the delicate fragrance of toasted hazelnuts, with aromas of freshly baked bread, roasted peanuts and sweet red dates.
• Il Cappelli: made from a rare variety of durum wheat rediscovered in the early 1900s by Italian scientist Nazareno Strampell and now grown between Puglia and Basilicata. Raw, its fragrance resembles jute and licorice. 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 pasta's creative potential to the limit.

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Take a peek inside the company Pastificio Felicetti and discover the sublime pastas of Monograno Felicetti....