Those who tasted it loved it right away and now they never miss it at the table, because Pasta Felicia is good, versatile and easy to prepare, good in every sense, for everyone. It’s a healthy alternative pasta e respectful of the environment: it is made with flour of naturally gluten-free organic legumes and cereals – red lentils, chickpeas, peas, green mung beans, brown rice, buckwheat and oats – simply mixed with water in one 100% allergen free Italian factory, that is a reference point for sustainability.
It is located in the heart of Puglia, in Gravina: this is where it is Andriani SpA Benefit Company, the company that makes Felicia. She is led by the brothers Michele and Francesco Andriani, respectively Chairman and Chief Executive Officer and Deputy Chairman and Chief Executive Officer, who inherited the forty-year experience of their father Felice and have revolutionized the way of making pasta making it innovative, and not just in taste.
Andriani is a pioneer in his way of putting into practice the principles of the United Nations Global Compact: each of its activities is inspired by the Sustainable Development Goals of the 2030 Agenda. With this in mind, in addition to adopting the most innovative production technologies in the sector, Andriani has implemented social inclusion policies for its employees among the most avant-garde in Italy it’s atgood practices to become carbon neutral. Among the virtuous projects carried out, a sustainable legume supply chain among the largest in our country, which allows us to protect the soil and the environment and for us consumers to eat a product made with excellent raw materials that are good for us. Vegetable proteins of legumes, as science has long reminded us, they should be the basis of proper nutrition (CREA, Council for Research in Agriculture and Analysis of the Agricultural Economy, recommends the intake of at least 2/4 portions per week), and with Pasta Felicia the opportunities to introduce them in the diet multiply.
With a great variety of raw materials, 6 production lines, and about 30 references between flavors and formats, there are many opportunities to try Pasta Felicia, designed for every palate or need: for those who must eat gluten-free, for the sportsmen looking for foods with a high content of vegetable proteins, for those who follow a healthy lifestyle, for those who have understood that varying is essential, for many children who with a simple plate of pasta can stock up on legumes that otherwise often find it hard to eat. Because Pasta Felicia keeps the familiar shapes of spaghetti or penne in a dish full of fibers, minerals as well as vegetable proteins. Nutrients that keep us healthy, fit, and therefore even more smiling because happiness also passes through nutrition.
Felicia’s ambitious goal was that of innovate the pasta shelf proposing an alternative able to guarantee taste, quality and one of the widest and most versatile assortments in the sector. Among the strengths of the brand the high nutritional value of the organic raw materials used, the transparency and loyalty towards the consumer, the guarantee of quality and food safety, being – in most cases – single ingredient (the range complete is on www.felicia.it).
“We feed optimism”, not surprisingly, is the fil rouge of Felicia’s new communication campaign. He tells us about the infinite possibilities that this offers us all natural pasta also through Felicia’s first TV commercial, directed by Gabriele Mainetti and creativity by 6.14 Creative Licensing. He is interpreted by an exceptional testimonial who has made a mantra of the healthy lifestyle, as well as of the contagious smile: Alessia Marcuzzi.
The presenter tells us about the great variety of Pasta Felicia, both in terms of ingredients and tastes and in terms of consumption, starting with pasta with oats, the latest launch of the brand, much appreciated for its nutritional properties as well as for its practicality because, like the entire Felicia range, it is quickly prepared and remains al dente, adapting perfectly to many types of condiments. “Legumes and cereals transformed into pasta are cheerful and colorful»Said Alessia Marcuzzi. «This is a new way of experimenting in the kitchen with new and surprisingly tasty recipes that are good for the body and the spirit. Choosing to eat well means feeding everyone’s well-being with optimism“. Here is the spot:
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
