The adamantine, charming purity of spring water and the crystalline clearness of mountain air meet the golden ripe wheat; we work in a truly enchanted environment, yet it can be severe at times. This has inspired us to engage in a continuous dialogue with a nature that we sincerely love and respect, so that we could turn an arduous trail into a bright path. In the end, the summit rewards all the efforts.
While holding a strand of spaghetti between his fingers, Valentino looks thoroughly satisfied. He is the living embodiment of our approach to pasta making. It all began with his original intuition, when he recognized the true potential of the area’s natural elements. Today, that small family-run workshop became a worldwide operating company. Still, the underlining values remained the same throughout four generations: passion, commitment, initiative.
Monograno: the name in itself tells the story of this unique project. A single type of wheat, a single mill that grinds it into flour, a single goal: the pursuit of quality, which to us means producing food that is delicious, healthy and safe. We take the wheat from the field to your table with minimal processing, preserving its distinctive natural qualities. Matt, Kamut, Farro and Il Cappelli: these superior wheat are different shades on a broad palette of sensory experiences. Monograno means way more than just texture or flavor: it is a journey of exploration.
We want to to keep it pure and uncontaminated, just as it gushes to the surface; that is why the water we use streams to the pasta factory directly from our exclusive spring. Pampered by the rocks that embrace it along its course, water is still crystal clear and fresh when it meets the wheat. They are patiently mixed to form a dough that retains the full character and soul of its ingredients. From water to water: in the kitchen, pasta will eventually encounter heat and complete its final metamorphosis. Al dente and paired with a thousand and one different sauces: perfect for all appetites or fancies.
The bronze dies look like mechanical pieces of jewelry; they form and cut the pasta into a variety of shapes. Now, the dough can summon the air that will transform it into precious gold nuggets. The drying phase involves the most intangible, yet essential resource: the pristine, unpolluted air of the Dolomites, an invaluable ally that flows through rocks, forests and glaciers, capturing the very essence of the mountain before reaching us. The fragrance of our pasta cooking in a steaming pot of boiling water sums this all up better than a thousand words.
Doing things well while doing good things. Far from being just a play on words, this vision became our mission. The grains that we use come exclusively from certified organic farming. We process them using only the purest high altitude water and air, without altering the natural qualities of the raw ingredients. The love for what we do almost borders on obsession for details as we are committed to complying with the strictest cultivation and production standards. The good that tastes good.
Anytime we find ourself pondering over our relationship with nature, we end up going back to our one and only commandment: respect life in all its forms. Protecting the environment through a conscious land use, preserving the biodiversity of grains, paying attention to all nutritional aspects of our products: these are all parts of that same approach to the world, which in itself stems from of our intimate experience of the mountain environment. In fact, when high up in the mountains, the possible consequences of each choice have to be carefully assessed; it is often a matter of survival.
We believe that restraint and moderation, the hallmarks of mountain life, are values worth defending and promoting; our own tomorrow depends vastly on how we choose to make use of the resources that nature offers us.