If we were looking for a slogan to capture just how generous Mother Nature has been to our company, this would say it all. Instead, we need to explain a bit more. Very carefully.
It’s a true privilege to be able to talk about a pasta – perhaps the only one in the world – that’s made with natural spring water. Pure, fresh, clear water from the Majella, a mountain peak in Abruzzo, in the heart of Italy. This rain water gathers minerals as it runs through the heart of this mountain beloved of the abruzzesi until it emerges from a source right inside the Pasta maker De Cecco facilities at Fara San Martino. From the rock to the pasta dough. In an instant. Just the way our ancestors were lucky enough to make it.
De Cecco’s private spring has the qualifications to become a company within the company. Tests commissioned by De Cecco carried out between 1992 and 1993 by the Health Institute at Rome’s La Sapienza University and confirmed by a study by the D’Annunzio University at Chieti confirm the water’s quality. So in addition to pasta, oil, sauces, tomato products and bread substitutes, dinner tables could soon be graced by De Cecco water.
The pairing of water and Fara San Martino is visually striking. The road that flanks the De Cecco factory and leads to the town is like a postcard. In the summer, the place is cooled by the Verde River as it gushes here and there, crashing down from a rock face in a series of waterfalls, shining in the sun and flirtingly revealing dozens of fish trying to swim against the current.
The rocky peak of the Majella, De Cecco’s spring, the Verde River, Fara San Martino, the little restored church, abundant nature ready to welcome hikers and vacationers. Just a few of these things would be enough to make the place enchanting. But as we’ve already said, Mother Nature was generous.
