i-ItalyNY - 2014-06 - page 29

June-July 2013
De Cecco is known to have always
defended the importance of excellent
pasta. Just coarse-grained semolina
mixed with cold spring water, slowly
dried and extruded with a bronze die:
exactly as tradition would have it.
But De Cecco is also an innovator. In
inheriting the flour-production business
from his father Nicola at the end of the
XIX century, Filippo De Cecco resisted
the temptation of emigrating to seek
fortune in far-off America and began
a new chapter of the family history by
starting the production of food pasta.
Filippo, however, always kept a special
interest inAmerica and feeding excellent
pasta to millions of Italians immigrants
was at the core of his interests. It is
with this goal in mind that in 1889
he created the first low temperature
desiccation equipment, combining
antique craftsman’s experience and
engineering insight. Previously, pasta
was dried in the sun, but this system
had severe limitations.The pasta was
actually at risk of being ruined during
transportation; shipments to America,
were in jeopardy of being damaged
in transit.Thanks to its innovative
drying method, De Cecco was finally
able to globally export products that
kept their flavor and original quality
intact. In 1893 in Chicago, theWorld’s
Columbian Commission awarded the
gold medal and the diploma of merit
for quality to the De Cecco “macaroni
vermicelli.”This excellence standard is
still key to the De Cecco story in the US
today.The low temperature and slow
drying process preserves the natural
taste and color of semolina, helps avoid
pasta breakage, and keeps all the
pasta’s nutritional goodness. Besides,
the usage of bronze dies enables pasta
to retain a slightly rough surface that
sauce clings to enhancing your eating
experience. So why eat ordinary pasta
when for a few cents more you can
enjoy extraordinary pasta?
Pasta to
SPECIAL Fancy Food Show, NYC 2014
TIP # 1 Use real Italian pasta. Pasta is serious business. Pasta
is love. And pasta-making is love-making. Every single step,
from threshing thewheat to setting the table, is the product of
loving, meticulous attention to detail. Did you know that at De Cecco
they clean the grains one by one? They just keep the heart. They
blend it with cool springwater. Then pasta is bronze drawn and slow
dried at low temperatures to preserve the natural taste and color of
semolina. The pasta is rough to the touch and porous, allowing the
sauce to cling to it.
1...,19,20,21,22,23,24,25,26,27,28 30,31,32,33,34,35,36,37,38,39,...60
Powered by FlippingBook