Brand Information

From father to son The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. 1. Slow drying It was in 1889, as recorded in the Treccani Encyclopaedia, when F. De Cecco invented the first machine designed for “Slow Drying” at a low temperature. We still use the same method today to better preserve the flavor and aroma of the wheat and the natural color of our semolina in order to guarantee a superior quality pasta, and this delectable Spinach version is no exception. 2. The best durum wheats We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics in order to constantly guarantee, despite the variability of the crops, an “al dente” pasta with an intense taste to savor. 3. Coarse-grain semolina We use only “coarse”-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always “al dente”. 4. Tender spinach leaves We use tender spinach leaves and knead them into our dough strictly with Majella mountain water and coarse ground semolina, to ensure that the pasta remains perfectly firm when cooking and is given an unmistakable spinach flavour. 5. Bronze drawn We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.

Features

Dried for 18 hours certified

Cooking time 12 min

Bronze drawn slow drying

For a superior quality pasta

Enriched spinach macaroni product