High quality hard wheat semolina pasta more than a hundred years ago, in Abruzzo began the history of a company which, like all major companies, was counting on an army of men filled with passion. This is the story of the Moulin and the Pasta Maker of the Brothers De Cecco which, for over 130 years, has been producing pasta that stands for quality and Italian pleasure all over the world. This story dates back to the vicissitudes of Italy before the unification, when at Farah San Martino, a small town at the foot of the Magellan, Don Nicola De Cecco produced in his stone mill "the best flour of all the countryside". As the tradition has been dictated for generations, "Zi Nicola" transmits all his art and passion to the son Filippo Giovanni who began a new chapter in the history of the De Cecco family, starting the production of pasta. This is how the Moulin and the Food Pasta Maker of the Brothers De Cecco were born. We are in 1886. "The best flour of the whole country" begins the long journey that will lead it to become high-quality pasta. Don Filippo Giovanni De Cecco, combining old craftsmanship and engineering intuitions, developed a new model of dryer at low temperature, breaking the limit that subordinate production to weather conditions. Previously, pasta has always been dried in the sun, the only way to ensure the extremely high quality and storage capacity of the product. Thanks to this intuition insight that the De Cecco factory began to open up to new markets, giving the company's internationalisation process. In 1908, the young abruzzese peasant with its wheat sprouts became the symbol of the company. After World War II that a phase of growth began to point the tip of its nose and brought De Cecco to its current dimensions: the factory, which was completely shaved by German bombardments, was built again and returned to production, incregly oriented towards an international perspective. In the 1950s, in order to support this rebirth of production, the Pescara Food Pasta Factory was inaugurated in order to cope with the productive increase of those years. 1980 was the year of another inauguration: a new and modern production unit, with increased potentiality was formed in Farah San Martino. In 1985 the new requirements of the market appeared, which forced the Company to prepare for a core transition and establish its own sales network. Another important step was the one that in 1986 lived with the establishment of the "Oil Company" the first step towards the substantial differentiation of the product range, which will later expand in 1993. The 90s were those of massive investments: the new Farah San Martino mill was made, characterized by a working capacity of 11,000 quintals of wheat per day. In 1997 the Ortolan factory was founded, an example of modernity and avant-garde technology in the service of the ancient pasta tradition. Over time, many things have changed: today the brand of the De Cecco company stands for extreme quality in the semolina pasta sector and De Cecco is a group, with a turnover of more than 220 million Euros, of which one third comes from exports. On the other hand, the desire to transmitt, save and consolidate the founder's production principles remains unchanged: high-quality wheat, fresh semolina straight from its own mill, bronze wire threaders, slow drying at low temperatures and constant quality control. Yesterday as today, everything comes from the symbiosis between strong passions and the stubborn pursuit of perfection that is revealed in every "signed" gesture of Cecco, starting with pasta. DIRECTIONS After cooking. For perfect cooking: use 6 litres of water per 500 g. Add salt and when the water has joined the boil, pour the pasta. Mix from time to time. The cooking is complete, drip and season to your taste. SAFETY WARNING Do not expose to the sun See more

High quality pasta. Pasta from a tradition of over a hundred years. Italy.