productAttributes.Product Marketing

Enriched Macaroni Product

productAttributes.Brand Information

From father to son Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. 1. Slow Drying It was 1889 when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system, as recorded in the Treccani Encyclopaedia. We still use the same method today to best preserve the natural flavor, fragrance and color of our wheat for a superior quality pasta. 2. Coarse-Grain Semolina We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente". 3. Cold Water from the Majella Mountains We make our dough solely with cold water from the Majella mountains, at a temperature of less than 15°C ensuring perfect firmness when cooked.

productAttributes.Product Marketing

Enriched Macaroni Product

productAttributes.Preparation & Usage

To Open Pull Across Top

productAttributes.Features

Slow dried

For a Superior-Quality Pasta

Coarse-grain semolina

Cold mountain water

The Quality of Our Pasta is Certified

Kosher