GRANOBELLO DI FILOTEA

The Granobello dough is pressed through bronze dies, giving the pasta a slightly rough surface that’s perfect for holding sauces better. It’s then dried slowly for approximately 36 hours at temperatures below  50°C, helping to preserve its nutritional properties and flavor.

Allergens: Wheat. May contain eggs, mollusks, soy, and mustard.

History of Granobello:

Artisans from Marche region began making noodles using only Emmer without other ingredients, and the Granobello, which was born in this way, was a gift only to precious guests in the 15th century.

According to records, Granobello was so prized that it was often used as a gift for VIPs, and was also presented as a special dish by the Roman Catholic Church’s Council in 1560. This shows that Granobello was a food with social and cultural symbolism beyond just ingredients. Unlike regular wholegrain noodles, Granobello noodles made using only 100% Emmer had symbolism as a premium noodle, and it was a rare dish that could only be tasted at special events such as festivals and banquets, not daily meals.