Commercial Description

Same traditional taste Italian pasta in a new recipe that everyone can enjoy!
To better meet the needs of consumers, De Cecco has expanded its offer with the launch of the “Gluten Free” range.
This new line is produced in factories dedicated exclusively to the production of gluten-free foods following the proprietary recipes developed by De Cecco and ad hoc technological parameters.
Attention, care, experience, quality at every stage: from the mill to your table.
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

Millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, De Cecco still grind all the wheat in their own mill next to the pasta factory, floating with intense and delicious aromas. Cold water and dough at a temperature of less than 15 degrees: two details that allow to produce pasta that fully respects the primary material. While it is the drawing process that gives the pasta its shape, it is the bronze plates that make De Cecco pasta uniquely porous, so it captures all the sauce. Another of the secrets behind a good pasta is slow drying at low temperature: it is the way of keeping the sensory properties of the wheat intact.