Felicetti, the top pasta from Trentino without dizziness!

If the water is good, the pasta is even better: a must that the Trentino pasta factory Felicetti has pursued with great determination and has turned into not just a business but an act of love that combines the purity of raw materials with a product of the highest efficiency in the kitchen.

Riccardo Felicetti, one of the three partners of the company, can now be found at every quality fair where the brand Italy and the full power of the pleasure of Italian gastronomy are promoted. As far as pasta is concerned, he has been chosen by numerous chefs, both Italian and international, and has rightly become an ambassador for this typical product of the Belpaese.

Yet, it is not here that the wheat for pasta is born, not among the extraordinary mountains of Predazzo and the Val di Fiemme, but there is one of the most determining components for the quality of a dough for durum wheat semolina: pure dolomitic water.

The Felicetti pasta factory has introduced a new way of presenting pasta to the public: a refined design and a packaging that has won over for its simplicity and elegance. Its production lines not only include classic Italian pasta, also reinterpreted in the whole grain variant, but have also expanded to include types made using different varieties of wheat, such as the Canadian Khorasan Kamut®, grown in Canada, of which Felicetti is a licensee. They have managed to select only the best Italian grains and have created an entirely organic project that offers consumers better quality and a guarantee of the product's genuineness.

Spaghetti & Mandolino presents to you all of Felicetti's pasta in its various versions and advises you to let it win you over, because pastas like this, outside traditional and historical areas, do not exist at all!

S&M