Posted in things we like by hemmant jha on March 9, 2009

montebello pasta from montebello monastery, est. 1388.

organic since 1388, about 600 years ahead of the USDA Organic Certification stamp on the package, and certainly way before organic certification was a glimmer in somebody’s eye. The manufacturing practices seem rigorous and honest, the effort compounded over hundreds of years: remarkable. While it is very tasty, the conchiglie almost calls out to be set aside and preserved as an example of a really remarkable product, not eaten…




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