De Cecco

The story of De Cecco pasta is one of tradition, passion, and innovation passed down from father to son for over 130 years. It all began in Fara San Martino, a small village in Abruzzo, Italy, where Don Nicola De Cecco produced the best flour in the surrounding countryside in his stone mill. He passed on his knowledge and passion to his son Filippo, who opened the De Cecco brothers' pasta factory in 1886, creating a low-temperature drying device that allowed for the pasta to dry regardless of weather conditions.