Felicetti is known for its rich and flavorful Italian pasta. Using only the finest ingredients, their attention to detail and mastery of craft is second to none. These conchiglioni are made from matt, a strong variety of durum wheat. A hearty and rich grain, matt boasts a complex and delightful flavor profile. Described as tasting like freshly baked bread with the aroma of dried coconut. This special single-varietal of hard wheat is named “Matt” after the son of the American geneticist who discovered it.
For more than 100 years and four generations, Felicettie has combined the clear spring water of the nearby Val di Fiemme, the fresh mountain air, and organic, local grains to create wholesome, authentic pasta. Just like wine has terroir depending on where it’s grown, grains boast different tastes depending on the region. After years of testing, Felicettie found that Sicily and Puglia produced the most delicious variety of matt. Aromatic with a perfect balance of protein and gluten, the wheat is ground fresh every morning and made into pasta that same day, resulting in a wonderfully fresh and delicious product.