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They cooked it, reinvented it, and sublimated it, but it has always stayed the same. Above all, great chefs who chose Monograno Felicetti for their creations have loved it from the very first moment, when the scent of raw pasta touching the boiling water has sparked their curiosity and experimentations, pushing the creative potential of pasta to the limits.

Norbert Niederkofler

Atelier Moessmer, Brunico (BZ)

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Norbert Niederkofler is an energetic, creative and genuine advocate for the resurgence of local cuisine. He loves the mountains where he was born, and where he later returned. As an ibex, he loves to visit the worlds mountains to research and explore the widest range of gastronomic experiences.

Choosing Monograno Felicetti has allowed him to instill in his pasta recipes recollections of the clear water and pure air of his Dolomites.

Because when Niederkofler can make someone else experience the familiar scent and taste of his homeland, he feels simply happy.

Luca Fantin

Bulgari Ginza Tower, Tokyo

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The only Michelin-starred Italian chef in Japan, Luca Fantin grew with an unbridled passion for cooking and an obsession with local ingredients.

He trained in Italy, in the kitchens of Massimo Ferrari, Carlo Cracco, Gualtiero Marchesi and Heinz Beck. He then landed in Tokyo, where since 2009 he runs his own Il Ristorante - Luca Fantin at the impressive Bulgari Ginza Tower. There, he faced the decision of using locally sourced ingredients, challenging the belief that Italian cuisine could only be done with Italian ingredients. His choice? Japanese raw materials for Italian recipes. choice

With versatility and creativity in equal measures, Fantin prepares dishes that can thrill even the most international palates. In doing so, however, he makes an exception to his own rules: the pasta can only be Italian; Monograno Felicetti, of course!

Michele Casadei Massari

Lucciola - New York

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Michele Casadei Massari believes passionately in the following things: the power of self-expression, the importance of creativity, the beauty of sensory experiences and the truth of science.

A real Renaissance man, Michele was born in 1975 in his beloved Riccione and grew up in Bologna.

In 2009, Michele moved to New York City, a city where he has now put down his roots, creating a world of exploration and new opportunities.

Creative and expressive; visionary and guided by his achievements; fed by exquisite sensory experiences and by an infinite thirst for exploration and knowledge. As an Executive Chef, all of his personal passions combine in a continuous, visionary flow of food, with delicate textures and flavours and brilliant colours that are sure to delight, enchant and inspire.

Alessandro Gilmozzi

Ristorante El Molin - Cavalese (TN)

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Living in such a place as Trentino Dolomites, it is enough to open the window to be inspired. The mountains, the air we breathe, the forest and the wonders it gives us every day, their variety at every change of season: this is where Dolomitic Expression stems from. It encompasses our search for tradition, for local culture and botanical sciences, our way of expressing cuisine by treasuring the surrounding environment in all its forms and essences, without forgetting the contact with those who are used to experiencing the mountains and tradition firsthand". These are the words of Alessandro Gilmozzi, born in 1965 from a family that has been managing restaurants for generations in Val di Fiemme. His culinary culture was acquired by attending the courts of chefs such as Adrià and Ducasse, but he shows a brand of humility that is rarely found in those attending the great Italian tables.

All this is based in a 17th century flour mill in the heart of Cavalese, in the enchanting Val di Fiemme. "El Molin began in the early 1990’s (it opened in 1990, editor’s note) with a style linked to the territory, and gradually moved towards creative proposals, thus becoming a point of reference in Trentino precisely because of its ‘daring’ approach". Gilmozzi does research, taking what is already known and marrying it with stimuli that come from afar, claiming that "Innovation means first of all breaking down borders".

He experiments with unusual raw materials such as lichen, gathers herbs from the woods on a daily basis, perfects ancient recipes that have lost some of their polish, using smoking in an original way, working with avant-garde techniques on suggestions that also come from the past, but without flaunting it to the four winds. Every innovation added to his menu is the result of meticulous, scientific study. Because he knows that those accustomed to the centuries-old history of Trentino cuisine do not accept shortcuts - especially if the direction intended is that of the future.