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.