The Dolomites are giving us perfect pasta
Spaghettone Felicetti with Pesto and Pistacchio
At Lucciola, on the Upper West Side (NYC), every choice on the plate reflects where the food comes from. Few choices are as deliberate as our pasta.
Felicetti and the importance of UNESCO-Heritage mountains
The Dolomites entered the radar thanks to their beauty and the recent Milan-Cortina Winter Olympics. The dried pasta we cook with is made by Felicetti, a family-owned pastificio (i.e. pasta making company) founded in 1908 in Predazzo, in the Val di Fiemme. The mountains provide crystalline water, clean alpine air, and a production rhythm never rushed in over a century.
Look for Monograno Felicetti: single-grain pastas that represents the quintessence of their production. It is made with 100% organic Italian durum wheat semolina, sourced from a single origin and grown only on carefully selected pieces of land (the line carries USDA Organic certification).
The quality of pasta is extremely important in Lucciola’s menu. When the surface is slightly rough and porous, the sauce clings instead of sliding off. That means more flavour, more satisfaction during your lunch or dinner.
Scenic view of cable cars climbing the Dolomite Mountains on a sunny summer day
How To Taste The Difference
We offer it in two dishes on our menu.
Chef Michele Casadei Massari serves as Culinary Advisor to Felicetti, and he knows well how to enhance this pasta.
Taste Spaghettone Monograno Felicetti Matt with Trikalinos grey mullet bottarga, Adamas Italian caviar, uni, and colatura di Cetara.
Or taste Paccheri Felicetti with Casa Marrazzo San Marzano tomatoes and 24-month Parmigiano Reggiano. Only three ingredients for a perfect dish.
