This volume is intended as homage from De Cecco to that favourite dish from our cuisine, pasta. Since 1886 we have been producing pasta with the utmost dedication, combining the knowledge of the ancient art of pasta making with a modern industrial process.
A commitment that has always led us to refuse any compromise that could even slgh tly affect quality, and to meticulously respect traditional rules and methods. In the name of this tradition and the patrimony of knowledge that it brings, we bring to you the history of pasta and its evolution in Italian regional cuisine, in the hope of contributing to the spread of the knowledge and the traditions of this fascinating world.
In this tribute we are joined by twenty chefs, each of them ideally representing an Italian region, without any pretence of being the sole interpreter of the riches and talents of their area. Each of them has gathered the gastronomic traditions of their region and brought them to life in an exclusive recipe. Their technical skill and creativity are brought to bear in celebrating the magnificence of a food with unique qualities and nutritional properties. Characteristics that are owed to an inimitable production process, fruit of a combination of exceptional values, skill and experience, but above all of a daily vocation to absolute quality. Only by renewing this commitment day after day is it possible to produce a pasta worthy of the great Italian cuisine and entitled to be one of the symbols of our country world-wide.