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DE CECCO, Tagliatelle No.203, 500g

Kuantiti

Ringkasan

+ Tagliatelle are eaten all over Italy and are part of the long, flat pasta family. They originate from the northern regions of Italy, especially from the culinary traditions of the Emilia-Romagna region. That tagliatelle originated in Emilia-Romagna is confirmed by their presence in popular sayings and colloquialisms used by the inhabitants of this region. An example of how tagliatelle are deeply rooted in Emilia-Romagna is in Pellegrino Artusi’s “Science in the Kitchen and the Art of Eating Well”: “Conti corti e tagliatelle lunghe” (literally, short bills and long tagliatelle) is a wise saying from Bologna, because long bills frighten poor husbands, and short tagliatelle demonstrate the inexperience of the person who prepared them and served them as leftovers.” Their natural versatility makes them delicious with all types of seasonings. They are excellent for first courses or for baked dishes, ideal with fish or shellfish sauces, or with butter or white sauces made from soft cheeses and cream, with the addition of curry or saffron. 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.

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