De Cecco Fusilli (500 g)
Description
1 Slow Drying It was in 1889, as noted in the treccani encyclopaedia, when filippo de cecco invented the first machine designed for "slow drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a superior quality pasta. 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 savour. 3 Coarse Ground Semolina We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente" 4 Cold Mountain Water We only make our dough with cold majella mountain water, at a temperature of lower than 15 °C to ensure that the pasta remains perfectly firm when cooking. 5 Coarse Bronze Drawing We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.Product Detail
1 Slow Drying It was in 1889, as noted in the treccani encyclopaedia, when filippo de cecco invented the first machine designed for "slow drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a superior quality pasta. 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 savour. 3 Coarse Ground Semolina We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente" 4 Cold Mountain Water We only make our dough with cold majella mountain water, at a temperature of lower than 15 °C to ensure that the pasta remains perfectly firm when cooking. 5 Coarse Bronze Drawing We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
Ingredients
Durum WHEAT Semolina PastaAllergy Advice
| Mustard | May Contain |
| Soya | May Contain |
| Wheat | Contains |
Nutrition Information
Preparation & Usage
Water 6L Salt 100° Pasta 500 g 9'-11' Drain Cooking time: 9 - 11 min.
Storage Guidelines
Store away from heat sources, from light and avoid damp places
Storage Type
| Type | Ambient |
Recycling Guidelines
100% Recyclable Pack
Importer Address
De Cecco U.K. Ltd, The Old School House, Station Street, Kibworth Beauchamp, Leicester, LE8 0LN, UK.
Manufacturer Address
Produced by: Via F. De Cecco, 66015 Fara S, Martino (CH), Italy. C.da Caldari Stazione No 69, 66026 Ortona (CH), Italy.
Company Name
De Cecco U.K. Ltd
Company Address
The Old School House, Station Street, Kibworth Beauchamp, Leicester, LE8 0LN, UK.
Return To
De Cecco U.K. Ltd, The Old School House, Station Street, Kibworth Beauchamp, Leicester, LE8 0LN, UK. www.dececco.com
Description
1 Slow Drying It was in 1889, as noted in the treccani encyclopaedia, when filippo de cecco invented the first machine designed for "slow drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a superior quality pasta. 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 savour. 3 Coarse Ground Semolina We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente" 4 Cold Mountain Water We only make our dough with cold majella mountain water, at a temperature of lower than 15 °C to ensure that the pasta remains perfectly firm when cooking. 5 Coarse Bronze Drawing We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.Product Detail
1 Slow Drying It was in 1889, as noted in the treccani encyclopaedia, when filippo de cecco invented the first machine designed for "slow drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a superior quality pasta. 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 savour. 3 Coarse Ground Semolina We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente" 4 Cold Mountain Water We only make our dough with cold majella mountain water, at a temperature of lower than 15 °C to ensure that the pasta remains perfectly firm when cooking. 5 Coarse Bronze Drawing We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
Ingredients
Durum WHEAT Semolina PastaAllergy Advice
| Mustard | May Contain |
| Soya | May Contain |
| Wheat | Contains |
Nutrition Information
Preparation & Usage
Water 6L Salt 100° Pasta 500 g 9'-11' Drain Cooking time: 9 - 11 min.
Storage Guidelines
Store away from heat sources, from light and avoid damp places
Storage Type
| Type | Ambient |
Recycling Guidelines
100% Recyclable Pack
Importer Address
De Cecco U.K. Ltd, The Old School House, Station Street, Kibworth Beauchamp, Leicester, LE8 0LN, UK.
Manufacturer Address
Produced by: Via F. De Cecco, 66015 Fara S, Martino (CH), Italy. C.da Caldari Stazione No 69, 66026 Ortona (CH), Italy.
Company Name
De Cecco U.K. Ltd
Company Address
The Old School House, Station Street, Kibworth Beauchamp, Leicester, LE8 0LN, UK.
Return To
De Cecco U.K. Ltd, The Old School House, Station Street, Kibworth Beauchamp, Leicester, LE8 0LN, UK. www.dececco.com
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.