Monograno Felicetti Chiocciole

Made high in the Dolomites, where the air is thin and the water runs cold. Crafted from ancient Kamut wheat and pure alpine spring water, then slowly air-dried for structure and integrity.

The result is a firm bite, a subtle nutty depth, and a texture that holds its shape beautifully - even when tossed in a rich, slow-cooked sauce.

This is the pasta I used in private kitchens when I wanted the sauce to truly cling.

We chose chiocciole specifically because it catches bolognese in every curve. Each spiral holds onto the sauce, so every bite feels full, round, and deeply satisfying.