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Enriched Macaroni Product Non GMO - Non-Genetically Engineered Ingredients* *Products made with non-genetically engineered ingredients as process verified by DNV GL

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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. 1. Slow Drying It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina 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 Majella Mountain Water We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked. The Quality of Our Pasta is Certified

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Enriched Macaroni Product Non GMO - Non-Genetically Engineered Ingredients* *Products made with non-genetically engineered ingredients as process verified by DNV GL

productAttributes.Features

Cooking Time 2 Min

Dried for 18 Hours - Certified

For a Superior-Quality Pasta

Slow dried

Coarse-grain semolina

Cold mountain water

Kosher