Italian pasta brand, Felicia, is utilising nutrient rich ingredients, including spirulina and buckwheat, to create better-for-you pasta alternatives.
Founded in 2009 in Gravina, Italy, Felicia is a brand under health food innovation company, Andriani SpA Benefit Corporation. The brand aims to create healthy, organic and naturally gluten-free pasta alternatives using raw materials such as buckwheat, brown rice, oats, chickpeas, lentils, peas and beans.
Buckwheat is the one and only ingredient in Felicia’s Mezzi Rigatoni, a magnesium, fibre, and protein packed traditional pasta. The naturally gluten free product is made using 100 per cent organic whole buckwheat flour, an ingredient that has been linked to heart health and diabetes management.
The company also makes pasta incorporating Italian-grown spirulina, a blue-green algae described as “the ocean’s superfood”. Rich in protein, antioxidants and essential amino acids, its usage has been linked to reduced blood pressure and cholesterol, and regulated blood sugar.
Felicia sources its sustainably grown spirulina from partner Apuliakundi, in a circular zero-waste system using water from its pasta production process. Combining organic spirulina powder with brown rice flour results in the brand’s Spirulina Spaghetti.
A company spokesperson stated that Felicia’s drive for innovation and commitment to nutrition and quality is what makes the brand stand out.
“True to our roots, we adopted the ‘clean label’ philosophy from the start, ensuring our packaging sports clear, readable labels,” stated the brand.
“You’ll find Felicia not just in Italy but abroad—gracing the shelves of supermarkets, pharmacies, specialty stores, and available online through our dedicated e-shop. With Felicia, excellence and transparency go hand in hand, bringing you the best in wholesome pasta.”
