Farm

 

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.

Whole wheat pasta

The stone grinding, the bronze dies drawing and the slow drying at low temperatures retain the golden color of the durum sicilian wheat

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  • sicilian durum wheat7

Wholemeal durum wheat flour

Flour come from grinding wheat with natural stone mill and preserve bran and germ.

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Variety: Orizzonte

Flour for bread and pizza
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Variety: Tumminia

Flour for pizza and for typical Castelvetrano black bread
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Variety: Senatore Cappelli

Flour for bread and pizza
Our production is aimed at consumers
who recognize the quality.
Download the brochure

Cycle of Pasta

from our field our pasta
The history of the grain that becomes pasta

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Ploughing

This process entails preparing the land in order to begin the crop year

September
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Preparing the land for planting the seeds

The clumps of earth are made finer in order to enable the optimal germination of the seeds

October - November
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Sowing

This procedure is crucial to assure optimal quality of the product

November - December
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Views

You enjoy the landscape awaiting the harvest

January - May
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Threshing

By the end of june you admire the fruits of one's own labour

June - July
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Preservation

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

June - May
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Milling

The slow rotation of the millstone enable the preservation of the germ and the bran

All the year
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Doughing

The slow hydration ensures the gluten's optimal transformation

All the year
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Extrusion

The pasta is extruded through bronze in order to acquire the intended shape and roughness

All the year
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Drying

The low temperature enables the preservation of the wheat's taste and fragrance

All the year
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Packaging

Your pasta is now ready, be quick to reserve it

All the year

News

Contatti

FOR FURTHER INFORMATION

Sede Legale
Via dei Nebrodi 55
90146 Palermo
Italia

Luogo di produzione
Mulino Pastificio Feudo Mondello
C.da Mondello
90046 Monreale (PA)
Italia

E-mail
info@feudomondello.it