Pastificio Felicetti, founded by Valentino Felicetti in Predazzo in the Italian Alps, takes advantage of pure mountain water and the cool climate to produce high-quality pasta.
Remaining a family business, Felicetti has managed to combine modern technology with traditional artisanal methods, such as bronze extrusion and slow drying.
In the 2000s, the Monograno range, featuring single-origin organic cereals, was introduced, reflecting the brand's ongoing commitment to excellence and innovation.
