Dececco Pasta Spaghetti - 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 in. and 0.078 in. Historically the first ufficial evidence of the name spaghetto goes back to 1819 on the pages of the first Italian dictionary by Nicol⁄ 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.
From father to son Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world - METODO DE CECCO - it was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system.