MONTEBELLO

When it comes to great pasta, we go straight to the source, the skilled Italian artisans at Montebello. Using old world techniques, the pasta is crafted in its purest, simplest form, starting with a dough made from just spring water and organically grown semolina.

When it comes to great pasta, we go straight to the source, the skilled Italian artisans at Montebello. Using old world techniques, the pasta is crafted in its purest, simplest form, starting with a dough made from just spring water and organically grown semolina.

When it comes to great pasta, we go straight to the source, the skilled Italian artisans at Montebello. Using old world techniques, the pasta is crafted in its purest, simplest form, starting with a dough made from just spring water and organically grown semolina.

When it comes to great pasta, we go straight to the source, the skilled Italian artisans at Montebello. Using old world techniques, the pasta is crafted in its purest, simplest form, starting with a dough made from just spring water and organically grown semolina.

When it comes to great pasta, we go straight to the source, the skilled Italian artisans at Montebello. Using old world techniques, the pasta is crafted in its purest, simplest form, starting with a dough made from just spring water and organically grown semolina.

Montebello is an Italian classic...a true artisan pasta that uses long forgotten Old World techniques to create distinctive flavor and texture. Durum wheat semolina is organically grown on small family farms in the rolling hills overlooking the Adriatic Sea. The semolina is then carefully ground and combined with pure 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 prized pasta slowly in traditional drying rooms.  These Old World practices produce a delicious hand crafted pasta with a unique porous texture that cooks evenly and holds sauces beautifully.  Enjoy Montebello knowing that it is the finest pasta available.  Buon Appetito!

Derived from the Latin word for “feather” or “quill,” penne rigate is an angular cut of pasta edged with ridges that hold sauce on its surface especially well. Our version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. It’s a natural fit for topping with sauces such as pesto, marinara or arrabbiata.

Montebello is an Italian Classic, a true artisan pasta that uses long forgotten Old World techniques to create distinctive flavor and texture. Durum wheat semolina is organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea.

Dating back to the 16th century, farfalle is one of Italy’s oldest cuts of pasta. The word “farfalle” means “butterfly” in Italian, but it’s also known for its bow-tie shape. It’s a cut particularly good for serving with cream or tomato sauces. Our version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. Try it with a creamy vodka sauce for a hearty dish the whole family will love.