In 1908, Felicetti took on the challenge of producing pasta in the very heart of the Dolomites, thanks to the intuition of our grandfather Valentino. Today, we still use only spring water to mix our pasta, and pure mountain air to dry it. For over a hundred years, in this same place, a family has nurtured the values that lie at the basis of their outstanding products. Every day, they build their own future with confidence in their experience, the courage to move forward, and an unrelenting drive for continuous improvement. Predazzo, in the heart of Val di Fiemme and the Dolomites: a place that can be equally fascinating and arduous for those who have been living there for centuries. No obstacles, however, have hampered the Felicetti family’s dialogue with nature, source of a beneficial reciprocation of energies.