Air, earth, water
The three elements of the Feello Mondello pasta.

Nature becomes pasta in an area where the air is sparkling and clean, fresh and transparent water and the earth produces the best durum wheat in Sicily. The transformation of these three elements is identified with a brand: Feudo Mondello.

Visiting the pasta factory is a great experience because you enter directly into the heart of a family that has lived in the area for years and produces high quality grains. And their product is the wise fruit of a great passion. There is a mix of high technology and skilful manual work. Machinery that resumes the processing of the old stone mill to produce the best wholemeal semolina. Alberto Agosta, with his family, interprets what is the real and natural Sicilian product. Tasting it means finally tasting “pasta”. The scent of dried pasta is felt as soon as you enter the company. An ancient scent of wheat that is no longer present in our dishes. The same perfume that comes out as soon as we open the package. The cooking resistance is excellent; its roughness allows the condiments not to slip away, but to blend into one. The lush green of the hills and the golden yellow of the wheat illuminate Alberto’s eyes when he talks about his pasta factory, built with love and dedication. Technically at the forefront, respecting the territory, but taking up the old milling and pasta making methods. Static cell drying maintains all the organoleptic properties of the pasta, making it perfect in the final cooking. Today pasta is found in the best grocery stores in Sicily but also in the rest of Italy. There are many restaurants that appreciate its quality and taste. The suggestion is obvious: try it … and you won’t be able to do without it!