De Cecco is one of the oldest pasta-producing companies in Italy.
From the mill with the pasta factory to modern industry, the De Cecco Method has remained unchanged for over a century under the watchful eyes of the De Cecco family.
De Cecco company history is the story of a family with its roots deep in the heart of the Abruzzo region, which continues up to the present day thanks to the passion and commitment of five generations. In 1886, Filippo Giovanni De Cecco founded the “Molino e Pastificio dei Fratelli De Cecco” (Mill and pasta production by the De Cecco Brothers) in Fara San Martino, forming the first company to experiment with artificial heat-drying methods.
De Cecco Pasta Linguine #7
Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavors.
De Cecco Pasta Tortiglioni #23
Tortiglioni are one of many varieties of maccherone, one of the oldest types of pasta originating from Naples. The name in Italian refers to the shape and comes from the Vulgar Latin tortillare which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production. The shape is particularly versatile, but also very original, and best suited to full-bodied sauces.
De Cecco Pasta Farfelle #93
Farfalle, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the center. The condiments recommended for Farfalle are light sauces.
De Cecco Pasta Spaghetti #12(Arabic)
In 1957, the BBC aired the first documentary on the production of spaghetti and the day after, the television studios were inundated by phone calls from viewers asking for the name of the producers and distributors of spaghetti so they could buy some. Spaghetti is so versatile that it can be served with any condiment.
De Cecco Sugo Alla Siciliana (T.Sauce with Olives)
Created in collaboration with the renowned, 3 Michelin star chef, Heinz Beck, you can find all the goodness of green and black olives in De Cecco “Sugo alla Siciliana”, combined with the authentic flavor of extra virgin olive oil and the fresh taste of Italian tomatoes.
De Cecco does not use preservatives or coloring agents to preserve all the authentic flavor of the primary ingredients used.
De Cecco Pasta Tagliatelle n° 203
Tagliatelle are consumed all over Italy and are part of the long, flat pasta family.
They originate from the northern regions of Italy, especially in the culinary traditional in the Emilia Romagna region.
That Tagliatelle originated in Emilia Romagna is demonstrated by their presence in popular sayings and colloquial expressions used by the people from this region. An example of how Tagliatelle are profoundly rooted in Emilia Romagna is “Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi: “Conti corti e tagliatelle lunghe” (literally, short bills and long tagliatelle) is a wise saying from Bologna because long bills frighten the poor husbands and short tagliatelle demonstrate the inexperience of the person made them and served them as if they were left-overs.”
Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses or in oven-baked dishes, perfect with fish or shell-fish based sauces, or with butter or white sauces made from soft cheeses and cream with the addition of curry or saffron.
De Cecco Rice Risoto Arborio-(Arabic)
This rice is one of the most widely used in Italy thanks to its characteristics of shape and substance.
The grains are pleasantly large and visually appealing.
This rice is particularly suited for both creamy risottos and “timballi” (oven-baked dishes) and “supplì” (rice croquettes).
De Cecco Sugo Alla Napoletana (T.Sauce with Basil)
This is a simple, but extremely tasty sauce where the fresh flavor of Italian tomatoes blends with the unmistakable fragrance of basil. The recipe is by the internationally acclaimed chef, Heinz Beck.
De Cecco “Sugo alla Napoletana” is made only with Italian tomatoes, extra virgin olive oil and the finest ingredients which, when simmered slowly together, enhance the unique flavor of our recipe.
DeCecco does not use preservatives or coloring agents to preserve all the authentic flavors of the primary ingredients used.
De Cecco Gnocchetti Sardi (Arabic)
In the region where they were created in Sardinia, they are called “malloreddus” which in Sardinian dialect literally means “little gnocchi” and they are by definition considered to be the most typical dish.
The unusual thing about these little gnocchi is their size, which has been developed to create an exceptional consistency, and the ridged surface which at one time was obtained by pressing the pieces of pasta with the thumb on the bottom of a wicker basket called “ciurili”. Nowadays this is done by using a grooved board.
Gnocchetti sardi are particularly good with traditional recipes.
De Cecco Pasta Lasagna White #112 (Arabic)
Lasagna is one of the oldest forms of pasta recorded.
It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.
Delicious “white” versions are also quite commonplace with sauces made from mushrooms and vegetables.
De Cecco Pasta Rigatoni #24
Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces.
De Cecco Capellini
The origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape.
Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent.
De Cecco Pasta Spaghettini #11
Thin Spaghetti are a smaller, delicious variation of the classic Spaghetti and this type of pasta comes from the south of Italy, from Naples in particular. Hot or cold sauces based on fresh tomatoes, vegetables or aromatic herbs are the best way to enjoy this type of pasta.
De Cecco Pasta Fusilli # 34(Arabic)
Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term “fusillo” comes from “fuso” (spindle) which was the tool used by spinners.
De Cecco Pasta Fusilli # 34(Arabic)
Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta. In Italian, the term “Penne” refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill. Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d’Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine.