In 1908, Felicetti took on the challenge of producing pasta in the very heart of the Dolomites, thanks to the intuition of our grandfather Valentino. Today, we still use only spring water to mix our pasta, and pure mountain air to dry it.
For over a hundred years, in this same place, a family has nurtured the values that lie at the basis of their outstanding products. Every day, they build their own future with confidence in their experience, the courage to move forward, and an unrelenting drive for continuous improvement.
Predazzo, in the heart of Val di Fiemme and the Dolomites: a place that can be equally fascinating and arduous for those who have been living there for centuries. No obstacles, however, have hampered the Felicetti family’s dialogue with nature, source of a beneficial reciprocation of energies.
When looking back at more than 65 years of experience in the manufacture of pasta, results speak for themselves. We select the best wheat and complement it with the right shapes and cuts, tailoring each product to the unique needs of domestic and international customers.
A taste so smooth and round, fresh and rich at the same time. A fragrance that you can enjoy right away, oozing from a steaming pot of boiling water. A perfect balance that starts with the ingredients: we only use the best wheat, the pure air and the crystal clear water of the Dolomites.
Protect the natural resources, encourage biodiversity, respect the balance of ecosystems and safeguard the environment: we reached these ambitious goals through concrete and uncompromising actions, carried out in a collective, harmonic effort.
When developing our premium line of pasta, here at Felicetti we had a single objective in mind: we wanted to combine outstanding organic ingredients - quality wheat, spring water and the purest air of the Dolomites - into a product that satisfies catering professionals, as well as environmentally conscious food connoisseurs.