De Cecco Pasta Celebrates 120 Years at the Summer Fancy Food Show

 

The De Cecco Group, the third largest pasta maker in the world, will be serving up a variety of mouthwatering Italian recipes, served up fresh during the 3-day food show from June 30-July 1.  Here, visitors will experience the true art of Italian cooking using pasta made fresh at De Cecco’s plants in Abruzzo, Italy, through cooking demonstrations and sampling as well as a chance to win prizes.

The premium pasta maker uses a certified process that includes using only the heart of semolina wheat grain mixed with natural spring water from the mountains of Italy, then dried very slowly at low temperature. This process yields pasta that always cooks al dente and retains its shape, while providing a textured surface to which sauces cling perfectly. This De Cecco process truly enhances the flavor and texture of the pasta as well as the finished dish, thereby assuring the highest quality pasta for American tables.

Headquartered in Fara San Martino, Italy, De Cecco produces more than 240 pasta shapes as well as their own line of gourmet sauces and olive oil. The company was founded in 1886 and still operates from its original headquarters in Central Italy.  De Cecco USA is based in New York City, and this year is celebrating 120 years of success in the USA.

“Today, De Cecco is the pasta of choice for many of the most noted chefs internationally. At the Fancy Food Show we will proudly show the American market, particularly the American consumer, why De Cecco enjoys a superior reputation in Italy and around the globe,” says Marco de Ceglie, CEO of De Cecco USA.

The 59th Summer Fancy Food Show will host more than 2,400 exhibitors from nearly 81 countries, and showcase more than 250,000 products. Produced by NASFT, the National Association for the Specialty Food Trade since 1955, the Fancy Food Show allows exhibitors to meet with America’s top retail chain buyers and distributors. 

 

 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment