... carry on this legacy, with the passion of the Di Cecco family for a symbol of Italian identity that must be worn with pride. We select the semolinas with the same care as in the past, we work them artisanally, kneading them with the waters from our Maiella, and we let them dry for two days. There’s no need to rush. Some things must be done slowly to be done well. Here is our pasta. For me, the best.

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