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, as recorded in the Treccani Encyclopedia, when Filippo Giovanni De Cecco invented the first Low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina 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 Majella Mountain Water
We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked.
4. Bronze-Drawn Texture
We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.
Cooking time: 12 min - Al dente: 10 min
Store away from heat, humidity and direct sunlight
| Поживна цінність | ||
| Serving Size: 1/8 box (56 g) dry | ||
| Servings Per Container: 8 | ||
| Amount Per Serving | %Daily Value* | |
| Calories | 200 | |
| Total Fat | 1 g | 1% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 40 g | 14% |
| Dietary Fiber | 2 g | 6% |
| Total Sugars | 2 g | |
| Includes 0 g Added Sugars | 0% | |
| Protein | 8 g | 16% |
| Vitamin D | 0 mcg | 0% |
| Riboflavin | 0.2 mg | 20% |
| Calcium | 15 mg | 0% |
| Niacin | 3.5 mg | 25% |
| Iron | 1.7 mg | 10% |
| Folate (111 mcg folic acid) | 186 mcg DFE | 50% |
| Potassium | 139 mg | 4% |
| Thiamin | 0.5 mg | 45% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||