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Monograno Felicetti Farro Ditalini Pasta Italian Non-GMO 17.6oz (500g)

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Product ID: 66771450
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monograno felicetti
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About the item

🍝 Elevate Your Pasta Game with Ancient Flavor! Proudly made with non-GMO ingredients, honoring both tradition and the environment. Delicate notes of mace, hazelnut, and a hint of jujube for a gourmet experience. Experience the rich history of Farro, a ste since the Roman Empire. Crafted by a family with over 100 years of pasta-making expertise. Enjoy pasta that never overcooks or sticks, ensuring a flawless meal. Michelin Approved Farro Italian Heritage Monograno Felicetti Farro Ditalini Pasta is a premium pasta made from ancient durum wheat, renowned for its unique flavor and perfect al dente texture. Sourced from Umbria, Italy, this pasta is crafted by a family with over a century of artisanal expertise, making it a favorite among Michelin-starred chefs worldwide.
  • Farro is a variety of durum wheat that is grown today in Umbria, Italy. It traces its roots back thousands of years to the Fertile Crescent, and was brought to Italy by early sailors, becoming a ste of the Roman empire..
  • Farro is a Single Ancient grain durum wheat meaning that it has been largely unchanged by breeding, hybridization, or modification. When cooked it releases a delicate fragrance of mace, fresh hazelnut and egg and tastes of cri bread and peanut butter with a light finish of jujube berries..
  • Founded in 1908 in the Italian Alps in an area called the Dolomites, Felicetti is now managed by the 4th generation of the family. The family values their history as artisanal pasta makers while preserving the environment..
  • Perfect Pasta Every Day; Throughout 4 generations of artisanal pasta making, Felicetti has created the perfect al dente pasta. It never over cooks, never sticks, and never boils over..
  • Used by Michelin Starred Restaurants throughout Italy and the world, Monograno Felicetti has a reputation as one of the premier pastas of Italy. The pasta’s trademarks are its flavor and that it holds “al dente” beyond the cooking time..
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