Sustainable Pasta with True Italian Roots

Nestled in the pristine Fiemme Valley of Northern Italy, Felicetti draws its strength from nature itself. The valley’s exceptionally pure water and clean mountain air form the foundation of every batch of pasta produced. Surrounded by the breathtaking Dolomites, a UNESCO World Heritage Site, Felicetti’s two production facilities operate in harmony with the environment, upholding a legacy of quality, craftsmanship, and sustainability that has defined the brand for generations.

Crafted from Simple, Exceptional Ingredients

Felicetti pasta begins with carefully selected semolina flours, chosen for their purity and nutritional quality. Combined with crystal-clear mountain water, these ingredients form doughs of remarkable consistency, flavour, and performance.

Each pasta shape is made using traditional bronze dies, an artisanal technique that creates a slightly rough, porous surface. This allows sauces to cling beautifully, delivering a satisfying bite and capturing the essence of authentic Italian cooking. It’s this attention to detail that sets Felicetti apart and makes every dish feel thoughtfully prepared.

A Pioneer in Sustainable Pasta Packaging

Equally central to Felicetti’s identity is its deep commitment to the planet. The company is a leader in eco-friendly innovation, becoming the first pasta producer to introduce 100% recyclable paper packaging.

Developed in Italy over three years in collaboration with advanced packaging specialists, this breakthrough represents a meaningful step forward in sustainable food production. The packaging is made from pure cellulose paper certified by PEFC, ensuring it comes from responsibly managed forests that meet strict environmental, social, and economic standards.

The paper structure has been carefully engineered for strength and reliability, ensuring durability during transport while remaining suitable for automated packaging. A water-based heat seal makes the packaging safe for dry foods and free from chemical residues that could compromise quality.

Designed to Protect Freshness, Naturally

Unlike conventional multi-material packaging, Felicetti’s paper bags are made from a single recyclable material. They are fully biodegradable and compostable, protecting the pasta without trapping moisture and allowing the product to breathe naturally.

This design helps preserve the pasta’s freshness, flavour, and delicate aroma from production to plate. When finished, consumers can place the packaging directly into their blue recycling box, confident it will be repurposed rather than sent to landfill.

Rooted in the Alpine Environment

Beyond packaging, Felicetti’s respect for nature is woven into every step of production. From sourcing pure mountain water to maintaining low-impact operations that protect surrounding ecosystems, the company remains deeply connected to its Alpine home.

This long-term vision ensures the pristine environment that gives Felicetti pasta its character will continue to thrive for generations to come.

More Than a Meal

For consumers, Felicetti represents more than just pasta. It is an experience of authenticity, purity, and care. Every strand, shell, or ribbon carries the influence of mountain air, pure water, and Italian craftsmanship refined over time.

With Felicetti, enjoying pasta becomes an act of appreciation, for quality, for nature, and for a brand committed to doing things the right way, from the earth to your table.

Recipe: Spaghetti alla Puttanesca

Serves 2–4

A bold, classic Italian dish that lets quality pasta shine.

Ingredients

• 14 oz spaghetti
• 1/3 cup plus 1 Tbsp extra virgin olive oil
• 6 anchovy fillets
• 1/2 tsp finely chopped garlic
• 3 cups canned whole peeled tomatoes with their juice, coarsely chopped
• Salt, to taste
• 2 tsp coarsely chopped fresh oregano or ½ tsp dried oregano
• 2 Tbsp capers
• 6–8 black olives in oil, pitted and julienned
• 6–8 green olives in oil, pitted and julienned
• Crushed red pepper flakes, to taste

Method

1. In a large skillet over low heat, add all but 1 tablespoon of the olive oil along with the anchovies. Stir with a wooden spoon until the anchovies dissolve.
2. Add the garlic and cook for 10–20 seconds, taking care not to brown it.
3. Add the tomatoes with a pinch of salt and increase the heat to medium-high. Once the sauce begins to boil, reduce the heat and simmer until the tomatoes separate from the oil, about 20–40 minutes depending on skillet size. Remove from heat and set aside.
4. Bring a large pot of generously salted water to a boil and cook the pasta. When the pasta is halfway cooked, return the skillet to medium heat and add the oregano, capers, and olives to the sauce.
5. When the pasta is cooked al dente, drain and toss with the sauce over low heat. Add the remaining tablespoon of olive oil, season with salt and red pepper flakes to taste, and serve immediately.

Buon appetito!

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