De Cecco Spaghetti #12 1 LB

DeCecco Spaghetti #12 1 LB. The popular Spaghetti format was born in Southern Italy and in those towns where the pasta making concentrated: Naples, Genoa and Liguria in general. The Spaghetto is the typical long rod pasta format with a round section with a diameter varying from 0.075" and 0.078"Historically the first ufficial evidence of the name "spaghetto" goes back to 1819 on the pages of the first Italian dictionary by Nicolò Tommaseo and Bernardo Bellini. This is how the definition starts off "singular masculin, diminutive of spago (thread)" and with a mention to the "Spaghetti soup": as thick as a thread of spago and as long as "sopracapellini". In 1957 BBC broadcasts the first scientific documentary on their production. The following day BBC phone lines were chcked up with phone calls of people asking for more information on spaghetti
DeCecco Spaghetti #12 1 LB. The popular Spaghetti format was born in Southern Italy and in those towns where the pasta making concentrated: Naples, Genoa and Liguria in general. The Spaghetto is the typical long rod pasta format with a round section with a diameter varying from 0.075 and 0.078Historically the first ufficial evidence of the name spaghetto goes back to 1819 on the pages of the first Italian dictionary by Nicolò Tommaseo and Bernardo Bellini. This is how the definition starts off singular masculin, diminutive of spago (thread) and with a mention to the Spaghetti soup: as thick as a thread of spago and as long as sopracapellini. In 1957 BBC broadcasts the first scientific documentary on their production. The following day BBC phone lines were chcked up with phone calls of people asking for more information on spaghetti producers and distributer in order to buy them.The perfect match for this pasta type is a either cold or warm fresh tomato, vegetable or herb - based sauces. Excellent also with quickly made sauces, with extra virgin olive oil, garlic, chili and anchovies. Also superb with fish and shellfish- based sauces. Cooking time: 12 min.

Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin Lagana (which in turn was derived from the Greek laganon large, flat sheet of pasta cut into strips) and it began to be known as Lasagna probably after the year 1000 AD. The first traces of the widespread use of the term Lasagna can be found in the works of the most renowned 12th century Italian poets.

De Cecco Lasagne, No. 1 - 1 lb

SIDARI'S ITALIAN FOODS

Enriched macaroni product. Cooking time 12 min. Al dente 10 min. The first certified pasta. See back for details. Traditional processing method

De Cecco Spaghetti No. 12

De Cecco Spaghetti (500g) - Pack of 6 : Grocery & Gourmet Food

Dececco Spaghetti #12 – Teitel Brothers

De Cecco Spaghetti No.12, 500 g (Pack of 1) : : Grocery

De Cecco Pasta, Spaghetti No. 12, 1 Pound (Pack of 5) : Spaghetti Pasta : Grocery & Gourmet Food

Enriched macaroni product. Non-genetically engineered ingredients (Products made with non-genetically engineered ingredients as process verified by DNV GL). Cooking time 12 min. Slow dried for a superior quality pasta. Dried for 18 hours certified. From Father to Son: The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making.

De Cecco Spaghetti, No. 12 - 1 lb

De Cecco Spaghetti, No. 12, Slow Dried 1 Lb, Pasta & Noodles