Before producing pasta at Fara San Martino, don Nicola De Cecco made the best flour in the district in his stone mill. His son Filippo began making pasta, and in 1886 the Molino e Pastificio dei Fratelli De Cecco was created. Combining artisan experience and engineering ideas, they made a low-temperature drying machine. The boom after World War 2 grew the company to its present size, and in 1950 the Pescara pasta factory was opened. Much has changed over the years, except the basic principles of the founder, to use premium wheat, fresh flour, bronze machinery, slow, low temperature drying and quality control. Today F.lli De Cecco di Filippo Spa is an Italian food company specializing in the production of pasta, flour, olive oil and sauces, with a central plant and two more in Fara San Martino and Caldari di Ortona.

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