Feudo Mondello appointed ambassadors of Made in Italy in the world. Gambero Rosso called to gather the world of food and wine to talk about the future of the sector. Among the challenges, sustainability and the sound Italian struggle. In the new guide comes the stamp that certifies the quality of the awarded products
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, the whole wheat flour for bread and pizza. Feudo Mondello applies the principle of “Good Agricolture Practice (GAP)” a set of rules based on the best available agronomic techniques and pratices that guarantee a low environmental impact and consumer health.
The sun of Sicily naturally drying the grain . 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 colour, the scent and the unique color of the Sicilian durum wheat.
- sicilian durum wheat9
Mezze penne rigate
Whole wheat flour
Flour come from grinding wheat with natural stone mill and preserve bran and germ.
Cycle of Pasta
The history of the grain that becomes pasta
The slow hydration ensures the gluten's optimal transformation
The low temperature enables the preservation of the wheat's taste and fragrance
Lancet study: High intake of dietary fiber and whole grains associated with reduced risk of non-communicable diseases
Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017 https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(19)30041-8/fulltext
The word of pasta changes course “il gambero rosso” https://issuu.com/gamberorossointernational/docs/winetravelfoodseptember2020/18
Gambero Rosso gennaio 2020 5 pastifici a km0 Il fil rouge della rubrica del mese è la pasta a filiera chiusa e a km0. Spaghetti, paccheri e rigatoni prodotti con grano coltivato non distante dall’azienda di trasformazione o nei terreni di proprietà del pastificio. Piccole realtà di altissimo artigianato. a cura di Mara Nocilla – ha collaborato Clara Ippolito
paesi e paesaggi poggioreale
Paesi e Paesaggi a Poggioreale ospiti in azienda
FOR FURTHER INFORMATION
Via dei Nebrodi 55
Luogo di produzione
Mulino Pastificio Feudo Mondello
90046 Monreale (PA)
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