De Cecco

We have been millers for almost two centuries since in 1831 don Nicola De Cecco produced "the best flour of the countryside" in his stone mill in Fara San Martino. And we are proud to have kept this tradition alive. To have fresh semolina we grind wheat in the own mill, right next to the pasta factory, which is always wrapped in an intense and pleasant fragrance. Ours is a story made of passion, we commit ourselves every day to bring to the tables of the whole world the authentic pleasure of Italian cuisine, with great responsibility and without compromise. Ours is a story of passion, tradition, and philosophy, typical features of the Abruzzo region, and our factory is located between the majestic mountains of Majella. We have always tried and selected only the best durum wheat. The choice of excellent raw materials is the first step, the most important, to create a unique pasta of its kind ”De Cecco.