De Cecco Rigatoni Pasta
Slow dried. Dried for 9 hours certified. For a superior-quality pasta. Coarse-grain semolina. Cold mountain water. Bronze-drawn texture. Enriched macaroni product. From Father to Son: Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. Method De Cecco: 1. Slow Drying: It was 1889 when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system, as recorded in the Treccani Encyclopaedia. We still use the same method today to best preserve the natural flavor, fragrance and color of our wheat for a superior quality pasta. 2. 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. 3. Cold Water from the Majella Mountains: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 4. Bronze-Drawn Texture: We craft our pasta with bronze drawn plates to guarantee the ideal porosity to best capture the sauce. The quality of our paste is certified. DNV-GL Certified Product: De Cecco quality is an inherited passion. www.dececco.com. Discover the best recipes for a perfect Italian pasta. EPD: Environmental Product Declaration. Registration Number: S-P-00282. De Cecco respects the environment from start to finish. Co2. Made in Italy.