Since 1886 De Cecco has been committed every day to bringing the authentic pleasure of Italian cuisine to tables all over the world, with great responsibility and without compromise. Keepers of an ancient tradition made of passion for work and attention to every single detail.

DRAWING: Passing a finger over a Penna or a De Cecco Spaghetto, one realizes that the pasta is slightly rough, thanks to the bronze drawing. Even when technological progress has provided us with faster and more economical solutions, we have continued to use bronze dies and to defend this processing method. Because it is the only one that makes pasta naturally rough, porous and capable of retaining any seasoning.

DOUGH: De Cecco mixes only with cold water from the Majella mountain, at a temperature below 15°C. In this way the slower processing respects the raw material more and preserves the integrity of the precious gluten network to ensure perfect cooking resistance.

DRYING: Once the pasta was dried in the sun, thus exposing it to variable temperatures but above all to poor hygienic conditions. It was Filippo Giovanni De Cecco, in 1889, who developed the first artificial hot air drying system. An innovation of historic significance thanks to which the founder of De Cecco has earned a place in the Treccani Encyclopaedia.