For more than 100 years, the Felicetti family has been making pasta at the foot of the Dolomites. Boasting the cleanest air and water in Europe, this pristine location is key to the family’s extraordinary product that delivers perfect al dente for any sauce.
Following a quest for quality, taste and healthiness, Felicetti keeps developing and researching for unique selections of cereals, innovative shapes and recipes, new dies and package designs to enhance the product.
Felicetti has a deep legacy with the land it’s located in and is aware of the uniqueness and irreplaceable value of elements that the surrounding environment. The environment provides them with pure water and clean air, straight from the mountains. The company believes that precious ingredients like that should only be complemented by the finest grains. All flours – whole and organic durum, Kamut Khorasan and spelt – must comply with the most rigorous quality criteria and are sourced strictly from selected producers who share the same values. The company’s Research Laboratories certify the purity and organoleptic richness of the semolina even before it gets stored in the silos, ready to be sent to the production lines. The dough is then extruded through the dies, true pieces of mechanical jewelry, and then the newly formed pasta is finally taken to the drying area.