Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. In fact, “montebello” means “beautiful mountain,” the source of Italian olives. Watered by nearby springs, tempered by the warm days of summer and cooled by the coastal breezes of the night, the olives that grow along the beautiful mountains of this region represent the true essence of Earth’s most abundant bounty.
Imported from Italy, organic Montebello pastas boast authenticity in every bite. From spaghetti to rotini to farfalle, each cut has a particular function: some are best for capturing chunky bits of meat or vegetable in a hearty ragù and some are ideal for twirling in a smooth cream or tomato sauce. All of them represent the very highest in taste and quality. Buon appetito!
When it comes to great pasta, we go straight to the source: the skilled Italian artisans of Montebello. Using old-world techniques, they craft pasta in its purest, simplest form, starting with a dough made from only spring water and semolina flour that’s organically grown on family farms.