From the heart of the Sibillini Mountains, the land of longevity and cradle of the "Mediterranean Diet",Pasta Monte Monaco 100% organic legume flouris born.Chick peas, lentils, broad beans and peas, cultivated with simple and traditional methods of organic land between the sources of the rivers Aso and Tenna, growing in a pure and uncontaminated landscape.The legumes, naturally gluten-free, rich in protein and fibre and with a lower carbohydrate intake, is skilfully stone milled and mixed with water, it becomes the ideal mixture for the production of Pasta Monte Monaco 100% organic legume flour.The Penne, Fusilli, Rigatoni and Laccetti by MonteMonaco, thanks to the special bronze wire-drawing and the slow drying at a low temperature, guarantee the integral preservation of the nutritional characteristics of the legumes and because of this, cooking the MonteMonaco pasta is a pleasant discovery of taste and is deal for those who love to delight their palate with tasty, healthy and light dishes.The company Agricola Monte Monaco srls was born from an idea of Vittorio Petrelli Brunati a follower of distant peasant tradition, who for years is engaged in the research and development of a production process for the production of 100% organic legume flour.For generations it has been engaged in the cultivation of biological soils between the sources of the Tenna and Aso rivers in the heart of the National Park of Monti Sibillini, moved by love for the environment and for man, through the adoption of sustainable and growth methods with a low environmental impact, it succeeds in making with chickpeas, lentils, beans and peas from its lands and a line of food products rich in nutritional principles donated spontaneously by nature.The pasta of MonteMonaco legumes, due to its organoleptic characteristics, perfectly blends with: vegetable sauces fish wild herbs and bacon (chickpea flour) white pork sausages, wild boar, duck, mushrooms and pork cheese and pepper (lentil flour) artichokes and pecorino, cream cheeses early cold summer dishes (peas and beans)Growing in the heights, the unspoilt nature of the Sibilla mountain, the land of longevity and cradle of the "Mediterranean Diet", guarantee the production of legumes of excellent quality. Less
From the heart of the Sibillini Mountains, the land of longevity and cradle of the "Mediterranean Diet",Pasta Monte Monaco 100% organic legume flouris born.Chick peas, lentils, broad beans and peas, cultivated with simple and traditional methods of organic land between the sources of the rivers Aso and Tenna, growing in a pure and uncontaminated landscape.The legumes, naturally gluten-free, rich in protein and fibre and with a lower carbohydrate intake, is skilfully stone milled and mixed with water, it becomes the ideal mixture for the production of Pasta Monte Monaco 100% organic legume flour.The Penne, Fusilli, Rigatoni and Laccetti by MonteMonaco, thanks to the special bronze wire-drawing and the slow drying at a low temperature, guarantee the integral preservation of the nutritional characteristics of the legumes and because of this, cooking the MonteMonaco pasta is a pleasant discovery of taste and is deal for those who love to delight their palate with tasty, healthy and light dishes.The company Agricola Monte Monaco srls was born from an idea of Vittorio Petrelli Brunati a follower of distant peasant tradition, who for years is engaged in the research and development of a production process for the production of 100% organic legume flour.For generations it has been engaged in the cultivation of biological soils between the sources of the Tenna and Aso rivers in the heart of the National Park of Monti Sibillini, moved by love for the environment and for man, through the adoption of sustainable and growth methods with a low environmental impact, it succeeds in making with chickpeas, lentils, beans and peas from its lands and a line of food products rich in nutritional principles donated spontaneously by nature.The pasta of MonteMonaco legumes, due to its organoleptic characteristics, perfectly blends with: vegetable sauces fish wild herbs and bacon (chickpea flour) white pork sausages, wild boar, duck, mushrooms and pork cheese and pepper (lentil flour) artichokes and pecorino, cream cheeses early cold summer dishes (peas and beans)Growing in the heights, the unspoilt nature of the Sibilla mountain, the land of longevity and cradle of the "Mediterranean Diet", guarantee the production of legumes of excellent quality. Less
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