The secret of the flavor
The pasta made by F.Iii De Cecco di Filippo is a result of more than a century of a history built by quality. More than a hundred and twenty years ago in Fara San Martino, in a small village at the feet of mount Majella, in the region of Abruzzo – Italy, Don Nicola De Cecco made “the best flour in the region” in his stone mill. Don Nicola then passed his technique to his son Filippo, who in 1886 founded the Mill and Pasta Factory De Cecco Brothers, giving life to the ingenious recipe that until now makes De Cecco unique and exceptional. The recipe that carries the passion for tradition.
WHAT WE IMPORT
  • The pasta made by F.Iii De Cecco di Filippo is a result of more than a century of a history built by quality. More than a hundred and twenty years ago in Fara San Martino, in a small village at the feet of mount Majella, in the region of Abruzzo – Italy, Don Nicola De Cecco made “the best flour in the region” in his stone mill. Don Nicola then passed his technique to his son Filippo, who in 1886 founded the Mill and Pasta Factory De Cecco Brothers, giving life to the ingenious recipe that until now makes De Cecco unique and exceptional. The recipe that carries the passion for tradition.
  • De Cecco uses only Italian tomatoes to bring to consumers’ tables all the flavour and genuineness of its products. The raw material selection is attentive and meticulous and it is made in particularly fertile and sunny regions, where tomatoes are harvested in their maturing splendor. As a result, versatile and tasteful Passatas and ready-made irresistible sauces. The extra-virgin olive oil line, as all the De Cecco products, is the expression of quality seeking and preserving. The productive process is developed respecting rigorous principles such as raw material research and selection, and use of dark bottles to preserve quality and organoleptic characteristics.