Farro Fusilli are a rural festivity, a bacchanal of genuine and joyful flavors. Their coils can hold the densest and richest sauces, but even simpler vegetable combinations are greatly enhanced by this shape’s endless spiral.
Farro (Spelt) has been in use for thousands of years, since the ancient days of Celts, Egyptians and Etruscans. Today, our skillful pasta makers know how to truly make the best of it. While it cooks, this pasta emits a distinct scent of fresh hazelnut and grilled aubergine. It has a firm and slightly crunchy feel reminiscent of bread crusts, a rich peanut butter flavor and a mild jujube aftertaste.
We use italian biologic Dicoccum Spelt.
Monograno represents the quintessence of our production. It is made with organic semolina sourced by a single origin and grown only on carefully selected pieces of land, to communicate the distinct character and the truth of these simple, but fragile ingredients. Our Matt wheat is produced in Puglia, and retains the warmth and primordial zeal of its homeland; Kamut® Khorasan, ancient and modern at the same time, comes from a land far away: the Canadian province of Saskatchewan. Our Farro (emmer) is rustic and sincere, just like Umbria, where it grows; last but not least, our “newcomer” from Murgia: “Il Cappelli” durum wheat is an unmistakably Italian and vigorous cultivar, straightforward and rewarding.
Monograno is infused with our passion and devotion: the last brushstroke, the final touch that transforms each forkful of this pasta into a tale of its origins and the people who created it. Monograno’s authentic panoply of aromas, flavors, textures, and exceptional responsiveness to ingredients and preparation techniques are an endless source of inspiration, the key to a universe of possibilities, small fragments of happiness in our daily lives.