DE CECCO, Fettucine No.233, 500g (Best before 14/09/2027)

Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially shellfish. DE CECCO. From father to son. Since 1886, the company has carried an important responsibility: their tradition of making pasta without compromise, which they perfect every day and which allows them to bring the authentic pleasure of Italian cuisine to the world. More than a hundred years ago, a story began in Abruzzo, made up of people and passions, like any other company. This is the story of Molino, the mill, and the pastificio of the De Cecco brothers, a pasta factory that has been producing pasta for over 130 years and has become a worldwide synonym for quality and Italian pleasure. The roots of this story go back to the pre-unitarian days of Italy, when in Fara San Martino, a small village located at the foot of the Majella, Don Nicola De Cecco produced “the best flour from the surrounding countryside” in his stone mill. As he had done for generations, Don Nicola passed on all his knowledge and passion to his son Filippo, who resisted the temptation to go seek his fortune in distant America and began a new chapter in the history of the De Cecco family by starting the production of edible pasta. Thus Molino and the De Cecco brothers’ pasta factory were founded. By 1886, the “best flour from the surrounding countryside” had begun its long journey to become the premium pasta we know today. By combining old artisan traditions and engineering intuition, Don Filippo Giovanni De Cecco realized a new model of “low temperature” drying, which allows pasta to dry in 24 hours. Until then, pasta had always been dried in the sun, the only possible method that could guarantee high quality and preservation of the product. It was thanks to this keen intuition that De Cecco began to discover new market opportunities, thus launching a new international business process for the company. In 1908, a country girl from Abruzzo with stacks of wheat became the company’s trademark. After the Second World War, De Cecco experienced enormous growth to its current size: the factory, completely destroyed by German bombing, was rebuilt and production moved to a larger market. Over time, much has changed: today, the De Cecco corporate brand is synonymous with high quality in the pasta sector.