Felicetti inaugurates new 40 million plant (PHOTO): ” The goal is now to exceed 60 million in turnover ”. Industrial design based on sustainability

SLOT-MOLINA DI FIEMME. The art of knowing how to do is to give taste. Acting hardly goes perfectly with taste stimuli. The Felicetti dynasty has certainly managed to realize entrepreneurship and food security. To produce pasta, a popular food par excellence and at the same time an ingredient for well-being. The synthesis of this meal planning found concrete in brand new factory which Felicetti inaugurated this morning in Molina di Fiemme, just south of its historic headquarters in Predazzo, but always along the Avisio.

Structure of architectural charmL ‘high technology in the service of production, a factory that presents itself as a gem of industrial design based on sustainability criteria, not only environmentally. Because it will produce artisanal pasta of unmistakable caliber. Mixed with the water from the springs flowing from the peaks around Latemar and Lagorai, the air from the Dolomite sky, using carefully selected flours, grains mainly from organic crops, mainly Apulian crops, other ears grown on the Tuscan coast of Maremma, also Sicily and something ” Pos grain chamber “, without neglecting Umbrian spelled. All semolina is of Italian origin, without prejudice to imports of the flour reserved for the Kamut lines.

A highly automated plant, built in less than 4 years, commitment of DKK 40 millionand which will enable Felicettis to achieve double-digit growth, to cross the finish line 60 million in net sales in 2024, 20 million more than revenue last year. To provide work for almost 120 peopleall from Fiemme doc.

Authorities and representatives of Trentino’s business community wanted to participate in the cutting of the master along with the patriarch Valentino Felicetti decidedly enthusiastic, surrounded by children and close relatives, who first and foremost stimulated the dynasty’s young offspring – 17 of them – to continue the pasta art that the family undertook in 1908, taking over a kind of shop in Predazzo as early as 1902.

ONE stubborn challenge, in some ways visionary. Making pasta at great heights has never been easy. Then as now, the difference is due to consistency and absolute dedication to quality.

He repeated it Riccardo Felicetti, who responds with love to questions from operators, journalists and big names in good food. “We are opening our new factory, in the midst of a perfect storm, in a particularly difficult economic situation, where we are witnessing continuous increases in the prices of materials, energy, packaging and transport. Nevertheless, we are trying to further expand the gap that we have opened with our 100% Italian organic supply chain, with a focus abroad and in Italy on high-quality segments. A strategy that has rewarded us so far. The new facility allows us to increase production capacity, although the structure is designed to support further expansions in perspective because we look to the future, there is room and arrangements for a further doubling, two production lines will remain in he slept until it was time to activate them. “

We need to think about the “we” of the future. Every action we take is a political action, with consequences for the economic sector, which favor quality, competition and involve local communities. Making pasta is also an agricultural act that shows how cooperation between the agricultural supply chain gives great results. By stimulating agriculture towards new goals.

Impossible not to mention the dramatic crop situation in Ukraine. The connection is indirect, because in that country mainly common wheat is ground, and the paste uses durum wheat semolina. But the nations that fetched Ukrainian wheat will now be forced to turn to even more distant lands, North America And Australia including. With a commercial swing that needs to be defined and that will also affect the Italian market.

Felicetti has always tried to combine goodness with beauty, ethics and aesthetics. Reminiscent of millennial ties to 1111, the year of its founding Magnificent community in Fiemme, precisely to emphasize how safeguarding the values ​​of the local population can become an investment for and in the future. A virtuous model for development, not only economically but also eco-sustainable, which involves the social sector in the valley understood as a specific system.

With pasta, they were able to predict the future, which made it concrete. To understand this, it was enough to wander among the pavilions of the facility designed by the Rovereto studio architects Ruffo & Wolf. Absolutely reliable systems and just as much technology. Where not only spaghetti, pens and a greedy array of pasta take shape, but the dough creates magic. All aimed at the joy of enjoying a plate of pasta, food to share, which must be enjoyed in its absolute simplicity.

For the inauguration of the structure, pasta was the unmistakable ingredient in a “four-handed” menu created inside the structure of Norbert Niederkofler And Alessandro Gilmozzi, two chefs who have always been protagonists in haute cuisine, even that which refers to the height, the mountain as identity. They suggested “The weight of the air“, super-fine dishes of utmost simplicity involving 160 diners at the same table.

From “There was once a trout“with square spaghetti with malgas butter, hay, mandarin and mountain pine (Gilmozzi style) to continue with spelled fingering, game sauce and icy currants (read Niederkofler) and finish with a distinctive character of great charm and sensory influence: the pasta Rumtopf, the botany in Gilmozzi in haute cuisine, the pasta (of course all Felicetti) used for dessert. Francesco Moser and of Hofstaetter estate.

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