De Cecco Pasta, Bucatini No.15, Slow Dried - 1 lb / 20packs in case – Delizioso Gourmet
Enriched macaroni product. Cooking time 11 min. Al dente 9 min. Certified dried for 18 hours. For a superior-quality pasta. Coarse-grain semolina. Cold mountain water. Bronze-drawn texture. 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. Metodo De Ceco: 1. Slow Drying: It was 1889 when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system, as recorded in the Treccani Encyclopedia. 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 draw plates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. DNV-GL Certified Product. De Cecco quality is an inherited passin. www.dececco.com. Discover the best recipes for a perfect Italian pasta. www.dececco.com. consumerservice(at)dececcousa.com. De Cecco respects the environment from start to finish. EPD: Environmental product declaration registration number: S-P-00282. Made in Italy.
Ingredients
Durum (wheat) Semolina, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid.
Enriched macaroni product. Cooking time 11 min. Al dente 9 min. Certified dried for 18 hours. For a superior-quality pasta. Coarse-grain semolina. Cold mountain water. Bronze-drawn texture. 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. Metodo De Ceco: 1. Slow Drying: It was 1889 when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system, as recorded in the Treccani Encyclopedia. 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 draw plates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. DNV-GL Certified Product. De Cecco quality is an inherited passin. www.dececco.com. Discover the best recipes for a perfect Italian pasta. www.dececco.com. consumerservice(at)dececcousa.com. De Cecco respects the environment from start to finish. EPD: Environmental product declaration registration number: S-P-00282. Made in Italy. Ingredients Durum (wheat) Semolina, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid.
