The Altramontagna inaugurates the ”conversations at altitude” of the Pastificio Felicetti: ”We feel the need to promote greater awareness of the value of the high lands”

We can talk about “altitude sickness” as we speak of “Africa sickness”? How can it be defined that feeling that unites a multitude of individualsthe inability to move away from the peaks and the need to return? This is the question at the center of the first appointment “Conversations at altitude”, initiative promoted by Pastificio Felicetti Spa with the aim of enhancing altitudes as visions of the world and places of choice for reflection and knowledge.

To inaugurate the series of meetings organized by highest pasta factory in Europe it was just the Other Mountain given that Felicetti is the main partner of our editorial project which counts, as sources of financing, on a few sponsors, hyper-selected, and who espouse the philosophy of our manifesto (Felicetti was joined in recent days La Sportiva).

And so the debate saw the writer as the protagonist Marco Albino Ferrari — one of the voices most authoritative of the culture of the high lands, signature and member of the scientific committee of the Altramontagna – interviewed, in Molina di Fiemme, by the anthropologist and coordinator of the Altramontagna, Pietro Lacasella, in front of an audience of about 40 guests, representatives of local bodies and organisations. A conversation he has reviewed perceptions and myths of the mountainthrough the contributions of great authors of modern and contemporary culture.

”We have strongly wanted this initiative – he comments Riccardo Felicetti, CEO of the family pasta factory – because we feel the need to promote greater awareness of the value of high altitudes, not only as a heritage of great beauty to be defended but also as a deposit of knowledge to be discovered. Not even we who are immersed in these lands really know their depths and contours. This is why we asked for the contribution of thoughts from great personalities, who they have dedicated their efforts to these reflections”.

The program of “Conversations at altitude” includes multiple appointments, each structured as a dialogue between the host and the guest, to explore the topic of altitudes from different experiences, skills, perceptions and sensitivities.

The evening ended in the kitchen-laboratory of the Pastificio Felicetti passing from the edelweiss to those of gastronomic research, with a memorable four-handed dinner organized by the chef Alessandro Gilmozzi (El Molin di Cavalese, one Michelin star and green star) e Marco Galtarossa (Villa Elena, Bergamo, one Michelin star).