Feudo Mondello
The Estate
The Agosta family have been farming the 670 acres of Feudo Mondello in the Belice valley in Sicily since the mid 1800s. Feudo Mondello is an artisan pasta factory using a natural stone mill to transform the durum wheat into pasta and flour.
After a few days of grinding, the semolina (pasta flour) is turned into pasta with the use of a bronze dies. To keep the color, smell and taste of the Sicilian hard wheat, the pasta is slowly dried at a maximum temperature of 38*C. By using a mill stone to grind the flour, we produce a particularly large semolina that makes our whole wheat pasta "naturally rough" halping to hold the sauce. With this production process, they re-create a genuine whole wheat flour in the tradition of their grandparents.
The Product
They always plant their durum wheat following their chick pea, lentil, sulla grass and bean harvest, because these legumes naturally increase the fertility of our soil. This produces the optimum conditions for growing the highest quality crop. This traditional method of crop rotation enables us to keep the authenticity of their ingredients. The contents have a high nutritional value for the low Glycemic Index common to products with bran and what germ, giving a natural nutritional supplement.