Order now, get it between and
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The pronounced ridging and the brief "pulling" of these cylinders simply call out for richly flavoured condiments which, together with the different consistencies after cooking, make for a really exciting taste experience.
Stemming from the genius of one of the greatest, yet mostly unknown Italian agronomists, who named it after Senator Raffaele Cappelli, this stubborn and generous wheat embodies the sun of the Murgia region and the veritable, genuine tastes of the bygone century. Felicetti combines it with the purest spring water from the Dolomites to create a pasta with a vigorous, wholehearted temperament that is truly Italian. Raw, its aroma is reminiscent of jute and licorice root. Cooked, it exudes the fragrances of fresh farm milk, mashed potatoes and roasted chestnuts. It has the toothsome and lively mouthfeel of buttery breadcrumbs, with an alluring final note of sea salt.
Many Michelin-starred restaurants and fine dining establishments feature Felicetti Monograno pasta on their menus due to its superior quality and flavour.
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Ingredients:
Organic durum wheat semolina, water. May contain SOY, MUSTARD.
