Pastificio Felicetti

There are places where pasta is born. And then there are places where pasta becomes an expression of its land. In Predazzo, in the heart of the Dolomites, the story of Pastificio Felicetti is exactly that: a story of family, mountains and a constant pursuit of quality, which began in 1908 and has now reached its fifth generation.

It all began at the beginning of the 20th century, when Valentino Felicetti acquired the Prima Fabbrica Fiemmese di Paste Alimentari in Predazzo. More than a hundred years have passed since then, but the idea at the heart of the company’s work has remained the same: starting with carefully selected raw materials and allowing water, air, time and pasta-making expertise to make all the difference.

Here, the mountains are not simply the backdrop. They are part of the recipe. The pasta factory is located at over 1,000 metres above sea level, in the heart of Val di Fiemme, and has always made the most of two precious elements that come directly from the surrounding territory: pure water and the clear, crisp air of the Dolomites. These are combined with carefully selected durum wheat semolina, including wholegrain and organic varieties, as well as spelt and KAMUT®-brand wheat.

The result is pasta that seeks the perfect balance between firmness when cooked, aroma, flavour and the ability to hold and embrace the sauce. A quality that comes from the combination of technology, research and human expertise, thanks to a team whose daily work contributes to the production process, ensuring consistency and meticulous attention to detail.

Throughout its history, Felicetti has always looked to the future without losing sight of its roots. In 2004, Monograno Felicetti was born, the highest expression of the company’s pasta-making craft. Water springing from an altitude of 2,000 metres, mountain air and a single variety of organically grown wheat, processed in its purest form and carefully selected from the field according to criteria of originality, authenticity and nutritional richness. Matt, Farro, Il Cappelli and KAMUT®-brand wheat thus become different interpreters of the same philosophy: allowing each variety to express the character of its place of origin.

Alongside the Monograno Felicetti range, the product portfolio includes the Originale, Biologica, Speciale, Integrale, Farro, KAMUT®-brand wheat and Egg lines, as well as a selection of products for professional catering. A wide-ranging offering that reflects the company’s ability to combine experience, research and a careful understanding of the different characteristics of semolina, new shapes and production techniques.

And even when technology enters the factory, the goal remains the same: preserving the quality of the raw materials. The facility in Molina di Fiemme, inaugurated in 2022, was designed as a technologically advanced production plant, created to expand production while maintaining a strong focus on quality and harmony with the surrounding environment.

A story that began with a small valley factory and grew to bring the pasta of the Dolomites to tables all over the world. Because Felicetti pasta is made of more than just wheat and water: it carries within it a family, a mountain and more than a century of passion for the art of pasta-making.