Pastificio Felicetti

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

It all began at the start of the twentieth century, when Valentino Felicetti acquired the Prima Fabbrica Fiemmese di Paste Alimentari in Predazzo. More than a hundred years have passed since then, yet the guiding principle behind the company’s work has remained the same: starting with carefully selected ingredients and allowing water, air, time and pasta-making expertise to make the difference.

Here, the mountains are not merely a 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 local area: the pure water and crisp air of the Dolomites. These are combined with carefully selected durum wheat semolina, including wholegrain and organic varieties, as well as spelt and Khorasan wheat.

The result is pasta that seeks the perfect balance between cooking performance, aroma, flavour and the ability to embrace and hold its sauce. This quality is born from the meeting of technology, research and human expertise, with a team of people overseeing the production process every day and safeguarding its high standards.

Throughout its history, Felicetti has always looked to the future without losing touch with its roots. In 2004, Monograno Felicetti was born: the pasta factory’s flagship line, built around the selection of single-variety organic grains sourced from specific regions. Spelt, Khorasan wheat marketed under the KAMUT® brand, Matt and Cappelli thus become different expressions of the same philosophy: allowing each variety to tell the story of the character of its place of origin.

Alongside Monograno, the Felicetti range includes pasta made from durum wheat, organic, wholegrain and egg pasta, as well as spelt and Khorasan wheat, together with special products designed for the professional food service sector. It is a production that combines the expertise accumulated over more than a century with ongoing experimentation in new shapes, doughs and solutions.

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

It is a story that began with a small factory in an Alpine valley and grew to bring pasta from the Dolomites to tables all over the world. Because Felicetti pasta contains more than just wheat and water: it embodies a family, a mountain and more than a century of passion for the art of pasta-making.