Brand: De cecco

Ean: 8001250120939

De Cecco - since 1886 - De Cecco method 1. Slow drying It was 1889, as also attested in the Treccani Encyclopedia, when Filippo De Cecco invented the first "Slow Drying" system at low temperature. Even today we use the same method to better preserve the flavors and aromas of the wheat and the natural color of our semolina for a Superior Quality Pasta. 2. The best durum wheat We select the best Italian, Californian and Arizona durum wheat for gluten quality, healthiness, protein content and organoleptic characteristics to constantly guarantee, despite the variability of the harvests, a paste that is tough to chew and has an intense taste. 3. Coarse-grained semolina We only pasta with "coarse"-grained semolina to preserve the integrity of the gluten and obtain a pasta that is always al dente. 4. Cold mountain water We only mix with cold mountain water from the Majella, at a temperature below 15 ° C to ensure perfect cooking resistance. 5. Rough bronze die We draw our pasta in bronze to ensure optimal porosity to best capture the condiments. From father to son Since 1886 we have had an important responsibility, to preserve the tradition of quality pasta without any compromise, maintaining the same processing methods as over 130 years ago. This allows us to bring the authentic pleasure of Italian cuisine to tables all over the world. The quality of our pasta is certified

Storage:
Keep away from sources of heat, light and avoid humid environments.

Country of origin:
Italy

Ingrediants:
Durum wheat semolina.

Allergens:
It may contain soy

Package weight: 500 Gr.

Supplier: F.lli De cecco

"The technical information, ingredients sheet, nutritional table are attached to the published object. If they are missing, you can request them by writing to info@youdreamitaly.com"