The Felicetti Family has been making their pasta since 1908, and today the 4th generation continues its traditions. With over 110 years of pasta production under their belts, the Felicetti name has become synonymous with the highest quality pastas trusted by chefs and home cooks around the world. Based in the heart of the Italian Alps in an area known as the Dolomites, their sustainable factory uses the purest alpine water and the clean air of the mountains to perfect their pasta. A fun fact is that once the wheat is harvested, it is stored in dedicated silos at the mill until 24 hours prior to pasta production, when it is ground into flour. A lot of American Chefs have stipulations about buying dried pasta over making it themselves. The Felicetti product is so phenomenal, that it can easily change those minds.