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From the foothills of the Dolomites in northern Italy comes a brand that for four generations has prided itself on producing the best Italian pasta available – with the help of pure mountain air and fresh spring water. Monograno Felicetti has taken the art of pasta making to a new level, taking an every day staple and turning it into something extraordinary. Its pastas are characterized by the use of single grains – matt durum, kamut, and farro – all of which are produced with sustainably grown, organic grains. ORGANIC Farro Pasta An ancient grain used by Celts, Egyptians, and Etruscans alike, farro is a rustic, nutty grain with undertones of barley and oats. The unhybridized grain is considered to be very healthy and its low gluten content makes an excellent tasting pasta also for those who have a gluten intolerance. Delicious with many types of sauces, especially those made with fresh vegetables, mushrooms, cheeses. Net content: 500gr.
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