Attention, care, experience, quality at every stage: from our mill to your table.
Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
You may also be interested in
Spaghettoni Quadrati n° 413
Spaghettoni Quadrati, a bigger, chunkier variation of the classic Maccheroni alla Chitarra, are especially good with dishes that have a strong, marked taste or for recipes that have to be tossed in the frying pan.
This pasta is ideal for traditional recipes such as "carbonara", "amatriciana" and "alla gricia".
Available in 500g or 3 Kg packs.
F.lli De Cecco di Filippo S.p.A – Zona Industriale, via F. De Cecco, Fara San Martino (CH),
66015 Italia Tel 0872
9861. Customer Care +39.085.45486570. [email protected]Company Info All Rights Reserved