Montebello

Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. Montebello pasta is an artisan pasta that uses Old World techniques to create distinctive flavor and texture. Durum wheat semolina is organically grown, carefully ground and combined with mountain spring water to produce a fine dough which is extruded through hand-made bronze dies to create a rough texture. Instead of flash drying in ovens, the artisans of Montebello dry t

Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. Montebello pasta is an artisan pasta that uses Old World techniques to create distinctive flavor and texture. Durum wheat semolina is organically grown, carefully ground and combined with mountain spring water to produce a fine dough which is extruded through hand-made bronze dies to create a rough texture. Instead of flash drying in ovens, the artisans of Montebello dry their pasta slowly in traditional drying rooms. These Old World practices produce a delicious craft pasta with a unique porous texture that cooks evenly and holds sauces beautifully.