
Monograno Felicetti | Spaghettoni il Cappelli 500g
DETAILS
A tribute to Italy’s agricultural heritage, Spaghettoni “Il Cappelli” is crafted from the legendary Senatore Cappelli durum wheat – a hearty and robust grain developed in the early 1900s and named after Senator Raffaele Cappelli. Often called the father of modern Italian durum wheat, Cappelli’s cultivar was an “agronomic genius” of its time.
Grown organically in the sun-kissed plains of Puglia’s Murgia region, this wheat “captures the sun of Puglia and the true, sincere flavour of the 1900s” – a flavor profile that whispers of Italy’s past. Felicetti selects this heritage grain for its Monograno line to celebrate its straightforward, vigorous temperament and the distinctive taste it brings to pasta. In the Felicetti family’s alpine pastificio, the Il Cappelli semolina meets pristine Dolomite spring water in a gentle kneading, developing a firm, golden dough.
Using bronze dies, they shape it into Spaghettoni – extra-thick strands of spaghetti that are notably more substantial in diameter than the standard, giving each strand a delightful chew and rustic texture. The pasta is then slowly dried in the cool, clean air of the mountains, a step which further enriches its character. The result is a toothsome noodle with a sunny amber hue and an aroma that “recalls the sweet scent of bread crumb with a slightly salty finish” , echoing the wholesome goodness of the wheat itself.
IN THE PLATE
Spaghettoni Il Cappelli comes alive when paired with bold, soulful cuisine. Its sturdy, generous size makes it “the ideal match for richer flavors,” standing up to robust sauces that a thinner spaghetti might not hold . Twirl it with a luscious lamb ragù or a traditional amatriciana, and the strands will cling to the savory juices, each bite releasing the grain’s nutty-sweet depth.
Yet, this pasta is equally graceful with simpler preparations: try it cacio e pepe-style, where its hearty texture elevates the interplay of pecorino and black pepper. For a taste of Southern Italy, Spaghettoni Il Cappelli truly shines in a recipe of melanzane e pomodorini – a rustic sauce of sautéed eggplant and cherry tomatoes – finished with a sprinkle of young primo sale cheese and fresh basil, allowing the pasta’s own flavor to share the spotlight . From autumnal mushroom gravies to zesty seafood medleys, this spaghettoni welcomes all manner of robust condiments, infusing them with warmth and character. Every forkful tells a story of Italian fields and mountain air, marrying the vigor of heritage wheat with Felicetti’s unparalleled craftsmanship.
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