The Agosta family have been farming the 670 acres of Feudo Mondello in the Belice valley in Sicily since the mid 1800s. Fuedo 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” helping to hold the sauce.
With this production process, we re-create a genuine whole wheat flour in the tradition of our grandparents.
We always plant our durum wheat following our chick pea, lentil, sulla grass and broad 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 our ingredients. The contents have a high nutritional value for the low Glycemic Index common to products with bran and wheat germ, giving a natural nutritional supplement.
From the Durum wheat grain we produce, as well as the pasta flour, whole wheat flour for bread and pizza. From the Timilia grain (called Tumminia in Sicily) we produce the typical flour of Castelvetrano’s black bread (Slow Food Presidium).
The company voluntarily applies the disciplines of “Integrated Agriculture”, a low-impact agricultural production system, as it provides for coordinated and rational utilization of all production factors in order to minimize the use of technical means that Have an impact on the environment and consumer health.
The sun of Sicily naturally drying the grain and the innovative conservation said “silo bags” allow you to avoid the use of pesticide.
By growing our own grains and legumes on our rural family farm, and establishing our own plant for milling and transforming the grain into pasta, we can ensure that every ingredient is home sourced.
Production is limited.
The stone grinding, the bronze dies drawing and the slow drying at low temperatures retain the golden color of the durum sicilian wheat
- old traditional wheath3
- sicilian durum wheat5
Flour come from grinding wheat with natural stone mill and preserve bran and germ.
Sicilian durum wheath flour
Tumminia durum wheat flour
Senatore Cappelli durum wheat flour
Sicilian durum wheat semolina
Cycle of Pasta
The history of the grain that becomes pasta
This process entails preparing the land in order to begin the crop year
“Preparing the land for planting the seeds
The clumps of earth are made finer in order to enable the optimal germination of the seeds
This procedure is crucial to assure optimal quality of the product
You enjoy the landscape awaiting the harvest
By the end of june you admire the fruits of one's own labour
The wheat is preserved in "silo bags" which do not require the use of pesticides, from the end of June till May, namely till the next harvest
The slow rotation of the millstone enable the preservation of the germ and the bran
The slow hydration ensures the gluten's optimal transformation
The pasta is extruded through bronze in order to acquire the intended shape and roughness
The low temperature enables the preservation of the wheat's taste and fragrance
Your pasta is now ready, be quick to reserve it
FOR FURTHER INFORMATION
Via dei Nebrodi 55
Luogo di produzione
Mulino Pastificio Feudo Mondello
90046 Monreale (PA)
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