The son inherits the father's aspirations and passes them on from generation to generation. Since 1886, De Cecco has shouldered a glorious mission: uncompromising pasta making traditions, working hard to improve production every day, and bringing the pure and delicious Italian cuisine to the world.

The story begins with Abruzzo more than a hundred years ago, just like other glorious careers, this story consists of people and passion. This is a story about the "Molino" stone mill, a story about how the De Cecco brothers pasta factory has gone through 120 years of glory and has grown into a world-class phenomenon with its excellent quality and Italian flavor. The origin of the story goes back to the time before the unification of Italy, in the village of Fara San Martino at the foot of the Mayera Mountains, Mr. Nicola De Cecco grinds the "best flour in the surrounding countryside" in his stone mill.

Following the family tradition, "Uncle Nicola" imparted his wisdom and enthusiasm to his son Filippo. After refusing the tempting gold rush on the far-flung continent of America, Filippo began to focus on producing pasta, opening a new chapter in the history of the De Cecco family. So, Molino Mill and De Cecco brothers pasta factory were born. Since 1886, "Best Flour in the Surrounding Countryside" has left the countryside and embarked on a long road to becoming the high-quality pasta we are familiar with today. By combining ancient handicraft traditions with engineering inspiration, Filippo Giovanni De Cecco has explored a new "low temperature" drying method. This method can dry pasta within 24 hours, successfully breaking through the limitations of climate factors.

Previously, pasta was sun-dried because only this method could ensure the quality and storage time of the finished product. With its keen intuition, De Cecco began to win new market opportunities and gradually embarked on the road to internationalization. In 1908, the "Abruzzo girl carrying the ears of wheat" became the trademark of De Cecco. After World War II, De Cecco's production scale grew rapidly: the factory that was originally razed to the ground by German bombs was rebuilt, and the product market was also greatly expanded. In the 1950s, in order to carry forward this grand occasion and meet the growing production demand, De Cecco set up a new pasta factory in Pescara. In 1980, in Fara San Martino, De Cecco launched a new modern production unit that doubled its output. In 1985, in order to meet the new market demand, De Cecco devoted himself to accumulating and prepared to enter the critical stage of creating a sales network.

In 1986, another big thing happened. The successful opening of the "Olive Oil Company" under De Cecco is the first step for the company to diversify its product types. In 1993, the company took another important step towards this goal.

The 1990s were the era of large-scale investment: a brand new mill located in Fara San Martino, which can process 11,000 quintals of wheat per day was built. In 1997, a brand new factory in Altona equipped with advanced modern technology was built, replacing the previous Pescara factory.

Time flies, and years change: Today, the De Cecco brand has become synonymous with high-quality Duran wheat pasta. De Cecco has become a large group with a turnover of more than 220 million euros, of which the export volume accounts for one-third. . From beginning to end, adhering to, defending and consolidating the founder's production purpose has always been De Cecco's unremitting pursuit: select Duran wheat, self-grinding fresh Duran wheat flour, bronze mold pressing, low-temperature drying, and strict quality monitoring. Until today, every production process from pasta to all other products conveys De Cecco's infinite enthusiasm for career and its eternal pursuit of perfection.