Pastificio Felicetti Pasta
At the intersection of two mountain rivers lies the town of Predazzo, Italy, home to Pastificio Felicetti, a pasta factory established in 1908. This family enterprise and its traditional knowledge of pasta-making has been passed down through generations. The secret of their magic lies in the simplicity of the ingredients: 100% Italian durum wheat semolina and fresh water from the Italian Alps. Pastificio Felicetti maintains the old-fashioned standards of pasta-making: employing bronze dies and low temp drying in the open mountain air. The bronze dies create slightly rough edges that allow the pasta to better absorb the succulent sauces it’s served with--just like in authentic Italian restaurants. Conventional pasta, cut with a Teflon die and dried under high heat, produces slick noodles that toppings can’t cling to. With their commitment to sustainability and the preservation of nature, Pastificio Felicetti’s products are a perfect fit for Farm to People.