1 Slow Drying
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco
invented the first machine designed for "Slow Drying" at a low temperature. To
this day, we still use the same method to better preserve the flavours and
aromas of wheat and the natural colour of our semolina in order to guarantee a
Superior Quality Whole Wheat Pasta. From the first bite, our whole wheat pasta
bursts with an "exceptional aromatic intensity and a bold flavour with no trace
of bitterness", as proven by sensory studies using devices.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of
gluten quality, healthiness, protein content and organoleptic characteristics,
in order to constantly guarantee, despite the variability of the crops, an "Al
dente" pasta with an intense taste to savour.
3 "Wholly" from Our Mill
The semolina used in our De Cecco Whole Wheat Pasta comes directly from our own
mill, where the best durum wheat is ground. Our method preserves the valuable
wheat germ and gives our pasta the "whole" flavour of the grain.
4 Cold Mountain Water
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.
5 Coarse Bronze Drawing
We craft our pasta with bronze draw plates to guarantee the ideal porosity to
best capture the sauces.
6 Naturally Rich in Fibre and Phosphorus
De Cecco Whole Wheat Pasta is naturally rich in fibre and phosphorus, and is a
natural source of protein, iron, thiamine (vitamin B1), magnesium and zinc.
Phosphorus, iron, vitamin B1 and magnesium all contribute to a "normal
energy-yielding metabolism".
Retail Availability
Prices shown below are available online and may not reflect in store.