De Cecco

It is the story of the Molino, the mill, and of the De Cecco brothers’ pastificio, the pasta factory which has been producing pasta for a 125 years and has become a worldwide synonym for quality and Italian pleasure. The roots of this story are to be sought in Italy’s pre-unitary days, when, in Fara San Martino, a small village situated at the foot of the Majella, don Nicola De Cecco produced “the best flour of the surrounding countryside” in his stone mill.

The best pasta is made with first quality material, starting from the excellent durum wheat. This is also what makes the difference between just any pasta and De Cecco pasta.

First of all, De Cecco pasta is not made with simple wheat. This pasta comes from the best durum wheat, golden like the sun. Then, it has to be considered another important ingredient: the pure and cold to own a mountain spring is a De Cecco exclusivity. If each pasta factory owned its own spring water, not many would knead at a temperature of about 10° Celsius.