MONTE MONACO

The project has very ancient roots in the Piceno hinterland, a mountainous area of central Italy where the monks lived in symbiosis with nature, drawing their livelihood from it; later, even the local cuisine adapted to the typical cultivation of chickpeas, lentils, broad beans and peas. The company's activity begins with the experimentation by a farmer of organic land in the Sibillini Mountains to transform homemade legume flour pasta into a dry product of greater consumption.
The first encouraging results lead to the formation of the first corporate nucleus, made up of friends enthusiastic about producing good food in one of the few remaining uncontaminated paradises. The terrible earthquake in October puts the social and economic structure of the region in a state of tragic difficulty, but financial aid from abroad allows the establishment of the Agricultural Company MM.
The potential of the project attracts new investors through the equity crowdfounding tool, with the goal, achieved in 2020, of producing high quality organic legume pasta with an innovative vision in its own factory on the hills of San Ruffino di Amandola, adopting a special processing method traced with the transparency of blockchain technology.