Felicetti challenges Campania pasta with its best-selling shapes.

The last to take charge of the image of pasta Felicetti was Carlo Cracco. Yes, that's right, a gourmet icon who wanted to emphasize the value of pasta coming from the Trentino mountains. Let's never forget: Riccardo Felicetti is a son of Val di Fiemme, specifically from the village of Predazzo.

In short, who would have ever thought that a pasta factory from Trentino would surpass even the most renowned pasta makers from Campania and Puglia? This is not a matter of quantity, but of quality. It is true that this bothers their friends from Campania, who, every time the topic comes up, elegantly and cleverly start teasing in pure Neapolitan style. It's great fun on one hand, but on the other, there is the awareness on their part that under the Dolomites, the issue becomes serious!

Riccardo Felicetti selects only high-quality grains and organic production, then adding his main resource that characterizes the quality of his land: pure water, flowing from the mountains and springing from the glaciers. Finally, the other fundamental ingredient: the naturalness and purity of the air for the slow drying of the pasta. These are not trivial matters. They are natural elements that are difficult to replicate elsewhere in our peninsula.

With a lot of sacrifices, Riccardo has convinced everyone with his production and has pointed straight towards a true revolution of pasta. Also through strongly contemporary design and concepts: a striking and minimal look of his packaging in pure green style, high-quality boxes to give intangible value to the substantial quality of the product. Felicetti lives in a land that knows how to work together and has brought together chefs and gourmet experts from the Dolomites to propose pasta in their dishes and in their television appearances or through the press.

The introduction of the concept of cold cooking proposed by Felicetti has changed the concept of pasta and attracted further curious individuals who then became supporters, voluntary and involuntary ambassadors of the brand. In short, a success worth studying and that shows no signs of slowing down.

Felicetti has patented some successful formats, such as the Penne Ritorte, the Fusilloni, and the Eliche. These are the best-selling formats, which also find great public success on our portal. Short pasta is the most sought after by serial buyers: yes, because Felicetti reaches incredible sales figures even on Spaghetti & Mandolino. Short pasta and great attention to Senatore Cappelli pasta with its larger formats. The Pàche are also a podium format: they resemble the paccheri from Campania, although with a slightly smaller size that is pleasant to pair with sauces and tomato sauces.

Excellent performances also for the Penne al Farro and Spaghetti al Kamut. Felicetti has revolutionized the meaning of pasta, turning the world upside down, even from a geographical point of view. Every time you try Felicetti, you experience different sensations while always being assured that you have a product of absolute quality on your plate with every preparation and the guarantee that you will always and only make a great impression!

Bernardo Pasquali

S&M