The company was founded in 1886 by the De Cecco brothers in the small town of Fara San Martino in the Abruzzo region of central Italy. Nicola De Cecco originally produced flour at his stone mill before establishing the pasta factory. [2] Paola Pierucci (24 September 2009). "L'impresa familiare in Abruzzo. Il caso della De Cecco". L'impresa familiare nel Mezzogiorno continentale fra passato e presente. Un approccio interdisciplinare. Franco Angeli, 2007. ISBN 978-8856819373. We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente". As an Italian, I really don't know the logic behind the number. I also asked my mother, to no avail. We don't know, but as far as my feeling goes, it's just a numbering system for the product, e.g. there's no implicit meaning into it. Spicy sauces, such as puttanesca, amatriciana, carbonara and so on, require normal pasta, and can be matched with spaghetti, or also penne. Pesto always goes with bavette, although sometimes we use spaghetti for convenience, but I feel it unnatural.

Andrea Guccione (16 December 2013). Consuma meridionale: Un manifesto per il sud. Imprimatur, 2013. ISBN 978-8868301132. Augusta Consorti; Luciano D'Amico; Massimo Sargiacomo (2 March 2016). "Accounting and Management in the Pasta Industry. The De Cecco Case (1886–1955)". Accounting and Food: Some Italian Experiences. Routledge, 2016. pp.42–68. ISBN 978-1317228431. De Cecco is an Italian company producing dried pasta, flour and other related food products. It is the third largest manufacturer of pasta in the world. [1] History [ edit ] We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.

Following in his father’s footsteps, Don Filippo Giovanni De Cecco began making homemade pasta in 1886. While his ancestors had used the traditional sun-drying method, Filippo made an incredible leap in pasta-making history by inventing a revolutionary low-temperature drying machine that did not depend on good weather conditions to work. In 1893, Filippo Giovanni De Cecco was awarded the gold medal at the Universal Expo of Chicago for the pasta’s “firmness of form after cooking,” showing how technology could be used to make the traditional product even better. Today De Cecco continues to use an improved low-temperature drying machine, bronze molds, and superior semolina to make the best pasta noodle possible. What kinds of DeCecco products can I buy?