Felicetti has always sought purity, inspired by the nature of the Dolomites, home of the pasta factory. In 2004 Felicetti creates Monograno to promote the excellence of the best grains from certified organic agriculture. Four lines, each devoted to a particular variety: KAMUT® khorasan, FARRO, “IL CAPPELLI“, MATT.
Unique pasta of its kind, a format that frees the chef's imagination. The Verrigni Peperone di Grano is perfect for first courses cooked in the oven or to create original finger food thanks to the stability in the plate that allows you to design personal scenographic combinations.In Verrigni it's all Italian: wheat, wire drawing and design!
Three-lobed shaped spaghetti (three sides) have a much shorter cooking time than the common spaghetti. The result on the plate is surprising, with a unique texture, always al dente. Its unusual shape allows a greater adherence of the sauces.
Semi-wholemeal pasta of stone-ground granulated wheat flour. The decided flavor of cereal will allow you to offer a dish of character on the table.
Dried egg and spinach pasta so tasty to eat even seasoned with just a little centrifuged cream butter. Perfect with a drizzle of oil and fresh-tasting cherry tomatoes.Spinach noodles that fully satisfy both the palate and the eye!
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
The Testaroli are thin disks similar to crepes that you consume boiled, cut into squares or diamonds of a few centimeters side and traditionally seasoned with pesto, Olive oil and pecorino cheese, tomato or with porcini mushroom sauce.
One of the most popular Ligurian pasta outside our borders, are prepared with flour and water and are formed by the prince pull over to pesto.
Original format that recalls the 8, an exclusive designed by the designer Mauro Olivieri for the Pastificio dei Campi in the Campania region of Gragnano, the world capital of pasta.
Bronze-plaster paste, unique in texture and carnation. Try it with green beans, candied garlic garlic and sea plankton sauce.
Wheat cultivated by Valentino Farm for a complete Italian branch. A special pasta format - square section - to create unique dishes that will surely surprise your guests. Perfect for filling and veneering vertically. Gold drawing and slow drying at low temperature.
Wide and full-bodied pasta that does not fear the most daring sauces.
Craftsmanship, mixed with eggs, mixture of different semolina for every type and measure, and dried hanged and slowly, easy to digest, very porous (absorbs well and keeps the sauce), successful cooking time and servings.
A vortex of flavor that sucks all the sauces!
Fusilli with a classic cut but of double length (8cm instead of 4cm).They go well with creamy sauces and to be used as a main ingredient for pasta salad.All Mancini pasta is produced with wheat grown directly in the fields.
Linguine Gentile are excellent to taste with Genoese pesto enriched with green beans and potatoes and created according to the ancient artisan tradition of Gragnano. The secret lies in the bronze drawing to better retain the seasoning and especially in the slow drying, necessary to preserve flavor, aroma, cooking resistance and organoleptic propertie.
Gentile spaghetti are characterized by a great tenacity in cooking and callosity in the mouth, excellent to taste with savory sauces, created according to the ancient artisan tradition of Gragnano. The secret lies in the bronze drawing, which holds the seasoning better, and in the slow drying, necessary to preserve flavor, aroma, cooking resistance and...
Gentile lumaconi are a special type of pasta, large, whose shape resembles that of a snail's shell. Its origin is disputed between Campania and Liguria and is ideal to combine with meat sauces and also lends itself to any filling with final cooking in the oven.