The story of De Cecco began in 1886 when the De Cecco brothers founded their company in the small town of Fara San Martino in the Abruzzo region of Central Italy. Ever since we have been committed to bringing the authentic pleasure of Italian cuisine to tables throughout the world, with great responsibility and without compromise. We keep the ancient Italian traditions, work with passion and pay attention to the smallest detail. This is how we do things well.

People all over the world choose De Cecco because our pasta is produced using a traditional and unique method, characterized by knowledge and dedication.

Traditionally, pasta was dried under the sun, which means it was exposed to variable temperatures in poor hygienic conditions. In 1889 Filippo Giovanni De Cecco perfected the first warm-air drying plant. This was an innovation of historical importance, which earned the founder of De Cecco a place in the Treccani Encyclopaedia.

We value the high quality of raw materials which is why we have always sought and selected only the best durum wheat, both in Italy and worldwide. This is one of the distinguishing factors setting our pasta apart from the others.

Moreover, we have been millers for almost two centuries, since back in 1831 when Don Nicola De Cecco produced “the best flour in the county” in his stone mill in Fara San Martino. And we are very proud to have kept this tradition alive. To guarantee fresh semolina all the time, we grind the wheat in our own mill which is located right next to the pasta factory, floating with intense and delicious aromas.

Learn more

Learn more about De Cecco on www.dececco.it