
Monograno Felicetti | Fusilloni Matt Wheat 500g
DETAILS
In the sun-drenched fields of Puglia, a resilient heirloom grain named Matt durum wheat grows under the summer sky. This single-origin, organic wheat – cultivated exclusively for Monograno Felicetti – carries the fresh aroma of sun-baked hay and hints of stone oven bread and butter.
After harvest, its journey continues north to Felicetti’s historic pasta atelier at the foot of the Dolomites, where four generations of the Felicetti family have upheld a tradition of artisanal pasta-making since 1908 . There, master pasta makers mix the fragrant semolina with pure alpine spring water, and slowly air-dry the formed pasta in the pristine mountain atmosphere – an invaluable ally that flows through rocks, forests, and glaciers, imparting the very essence of the Dolomites into each piece .
Through beautiful bronze dies, this golden dough is shaped into majestic Fusilloni – extra-large spirals with deep grooves and an elongated twist . The rough bronze-cut surface of each corkscrew captures sauces in every ridge and curve, creating what Felicetti describes as an “indissoluble engagement” between pasta and condiment .
IN THE PLATE
The silky yet hearty texture of Fusilloni Matt, combined with the robust character of the wheat, yields a pasta that holds its al dente firmness and carries a bold, rustic flavor in every bite. Picture tossing these graceful spirals with a rich tomato and garden vegetable ragù or a sauce of roasted zucchini, peppers, and olive oil – the grooves will cling to every morsel, elevating each mouthful into a celebration of Italian harvest flavors. From simple basil pesto to chunky mushroom sauces, Fusilloni Matt brings warmth, depth, and Felicetti’s century-old passion to your table.
ABOUT FELICETTI
At the foot of the Dolomites, the Felicetti pasta factory was born in complete union with nature, and it has been producing pasta since 1908 . This magical place enjoys the pure air of the Alps and spring water from glacial springs that flow through the mill, the pasta workshops, and even the grains themselves. Monograno Felicetti uses only flour from a single organic mill. It crafts different pastas from distinct grains – from Matt and Senatore Cappelli durum wheat to ancient varieties like Kamut® Khorasan and Farro (spelt) – all derived from certified organic farming .