- Italy.
- Pasta from a tradition of over a hundred years.
- High quality pasta.
Product Description
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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 in
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,
increasingly oriented towards an international perspective. In
the 1950s, in order to support this rebirth of production, the
Pea 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
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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.
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Safety Warning
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Do not expose to the sun
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