Enriched macaroni product. Slow dried for a superior-quality pasta. Coarse-grain semolina. Cold mountain water. 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. 1. Slow Drying: It was 1889 when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system, as recorded in the Treccani Encyclopedia. We still use the same method today to best preserve the natural flavor, fragrance and color of our wheat for a superior quality pasta. 2. Coarse-Grain Semolina: We use only coarse-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 3. Cold water from the Majella Mountains: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. The quality of our pasta is certified. DNV-GL Certified Product. www.dececco.com. Discover the best recipes for a perfect Italian pasta. www.dececco.com. consumerservice(at)dececcousa.com. EPD: Environmental product declaration registration number: S-P-00282. Made in Italy.

Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate)

Suggestions for a perfect cooking: Oven-Ready preparation: Lay raw lasagna sheets (with sauce and recipe's ingredients) in a pan, making sure to use looser sauce as the pasta must absorb moisture to cook properly. Bake for 24 min. in a preheated oven at 425 degrees F (220 degrees C). Pre-Boil preparation: Slide the raw lasagna sheets into a pot of boiling water. Cook for approx. 4 min. stirring frequently to prevent sticking. Drain and place the lasagna sheets immediately in a large bowl of cool water, and lay each lasagna sheet flat on a baking sheet to prevent sticking. Lay the lasagna sheets (with sauce and recipe's ingredients) in a pan. Bake for additional 20 min. in a preheated oven at 425 degrees F (220 degrees C).

Store away from heat, humidity and direct sunlight.

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