The One and Only

The Company profile

 De Cecco is one of the oldest pasta producers, with a
success history of more than 100 years

Official establishment De Cecco receives the Construction of a new Start of the Construction of a
of De Cecco company Gold Award at the modern plant in Fara internalization with second innovative plant
Chicago International San Martino with openings of the first in Ortona Launch of the new
Exhibition double production branch in US category Bakery
capacity

1886 1889 1893 1951 1976 1986 1992 1993 1997 2011 2012

Creation of the pasta Construction of a new Establishment of a new Launch of the new Acquisition of PMK
slow drying procedure plant in Pescara after Oil company, first step categories tomato group in Russia - 10%
at low temperatures the Second World War vs a deep business based products & ready local market share
diversification sauces
 under the control of De Cecco family that fully owns
the company

It is 1886. Combining old craftsmanship, creative intuition

and technical insight, Don Filippo De Cecco created a low
temperature drying device, which enabled pasta to dry
regardless of weather conditions. Until then pasta had
always been sun dried. As a result of this technological
innovation, De Cecco started to write its history.

Even if time goes and things change, De Cecco brand today

is still synonymous for premium quality in the pasta world.
As it was over 100 years ago, every step comes from a
deep passion and a tenacious search for perfection in
order to become synonymous for superior quality and
Italian authentic taste all over the world.
 De Cecco worldwide

N. 1 pasta company worldwide in the premium category

N. 2 player in the pasta Italian market
N. 3 pasta company worldwide

60% Italy 40% Out of Italy

De Cecco currently operates in

over 100 Countries through direct
subsidiaries in US, France, the UK,
Germany and a wide distributors
network.
 De Cecco Location Headquarters & Production Units

De Cecco Headquarters and Production Units are located in an ideal setting in the Abruzzo
region, bordering the National Park Maiella. Plants are two:
Fara San Martino:
Daily production of 400 tons of pasta
13 production lines

Ortona:
Daily production of 390 tons of pasta (mainly pasta
with eggs)
12 production lines

Yearly wheat production: over 250.000 tons

 De Cecco values
Tradition

Being founded in 1886, De Cecco has over 130 years history

The one and the only

From father to son, the De Cecco method has always been the same for more
than a century

Authentic pleasure

De Cecco believes in the real value of the traditional Italian cuisine based on
durum wheat pasta

A 100% Italian quality ambassador in the world

The Italian market
 Brand awareness in Italy
total awareness total spontaneous awareness top of mind

GAROFALO

VOIELLO 50 93

DIVELLA 88

DE CECCO 94

BARILLA 56 100

DE CECCO PASTA

for experts or gourmand

superior quality
the real Italian pasta
better cooking performance
perfectly capture the sauce or the condiment
wide range assortment
regional specialities
Source: Probe
 De Cecco consumers

More than 10 millions (40%) of Italian families choose De Cecco pasta

De Cecco is the 2 biggest pasta brand in Italy in number of buyers

28% CAGR between Jan 2010 Mar 2015 (from 7.733.122 to 9.895.963
consumers in 5 years) *

* Source: Nielsen Consumer Panel Services, AT January 2010-AT March 2015, Total Italy
 Nielsen data - Italy

De Cecco confirms not only its 2 leading position in the Italian market but
results as the best performer brand in pasta category in Sep-Dec 2016

Value (mio) Value market share

2016 Sep-Dec Gap 2016 Sep-Dec Gap
Semolina pasta 340 -4 100 0,0
De Cecco 40 1 11,9 0,4
Voiello 11 1 3,1 0,3
Garofalo 20 1 5,9 0,4
Rummo 6 1 1,7 0,3
Barilla 104 -1 30,7 0,0
Delverde 3 0 0,9 0,0
Divella 26 0 7,7 0,0
La Molisana 13 -1 3,7 -0,1
Colussi Group 4 -1 1,2 -0,3
PL 61 -6 18,0 -1,4
Source: Nielsen Retail Italia M*T - Sep-Dec 2016
The products range
De Cecco products range

Pasta

Oil

Tomato based products

Ready Sauces

Bakery
De Cecco products

PASTA
 Pasta
The long way to the perfection of taste
 Pasta products range

Semolina pasta long shapes, short shapes, corta, Minestre, Minestrine,

Forno, Le Specialit Gastronomiche e Regionali

Egg pasta Matassine, Nidi, Pastine, Forno, Le Specialit Regionali e

Gastronomiche
Tricolor and Spinaches pasta
Whole wheat pasta
Organic pasta
Potato gnocchi
 Semolina pasta

SHORT PASTA LONG PASTA

Traditional 100% durum semolina pasta:

Ordinary dry pasta tends to be mushy, bland in taste and break apart, even if cooked
carefully. De Cecco pasta easily cooks to perfection, has a great firm texture and a
delicious fresh pasta taste. It has also a rougher surface, which helps the sauce stick to
it. De Cecco pasta is the secret ingredient for your most amazing dishes!
 Egg pasta
EGG PAPPARDELLE PASTA EGG FETTUCCINE PASTA

Egg pasta:
Egg based De Cecco pasta is made with A category fresh Italian eggs (from free-range
poultry), free from coloring agents, shelled, pasteurized, kept at 2-3 C and then kneaded
in a special way in the thinnest noodle possible, just like home-made pasta. We use 4-5
or 6 eggs per kg depending on the kind of product (5 for garganelli, 6 for matassine)
 Tricolor pasta
TRICOLOR PASTA SPINACH PASTA

Spinach pasta and Tricolor pasta:

De Cecco Spinach and Tri-color are made only with natural ingredients.

- Spinaches: real Italian frozen spinach leaves

- Tomatoes: 100% double concentrated Italian tomato without artificial coloring/flavors
 100% whole wheat pasta
WHOLE WHEAT SHORT PASTA WHOLE WHEAT LONG PASTA

100% Whole Wheat pasta:

De Cecco whole wheat is made with 100% whole wheat, and the usage of the low
temperature drying process allows to preserve all the fiber proprieties (> 6%). Great
source of protein and dietary fiber, it is the ideal product for new welfare trend
worldwide.
 100% Organic pasta
ORGANIC SHORT PASTA ORGANIC LONG PASTA

100% Organic pasta:

De Cecco Organic pasta is a result of secular tradition and of the careful choice of the
most natural ingredients, processed only by organic methods, with attention
to the environment and health. The ingredients used are grown in according to EU
standards of organic agriculture, ie: respect the natural environment balance; refrain
from using chemical fertilizers or insecticides; use natural farming and fertilizing
methods; do not use genetically modified seeds; (are) subject to rigorous inspections,
controls, sampling and analysis in according to the standardized EU Control System.
 Potato gnocchi
POTATO GNOCCHI

READY IN 2 MIN.

Potato gnocchi:
De Cecco proposes a tasty and balanced product, originated from the traditional recipe
that combines only selected potatoes and soft-wheat flour. Their peculiarity is that they
cook in 2 minutes and their oval shape, ridged on the surface, makes them ideal to create
excellent dishes every day
 The long way to the Perfection of Taste: the 6 certified parameters
1. Best Durum Wheat Selection

- High raw materials quality: protein value > 14%,

gluten value > 70
- Product consistency: the wheat is subjected to
continuous strict checks in all steps from the place of
origin before entering in our own mill
- Mill: De Cecco has its own mill located in Fara S.
Martino

2. Mild Grinding: the 5 milling products

Only Semolina:
Semo Semo Flour
Flour Bran
lina lato Residual - Yield: lower yield (max 67%) in order to get only the
inner part (heart) of the kernel
Animal Food
Only
- Ash: ash content < 0,85% (inferior to Italian Law
Low Bread 0,90%)
Quali Flour
ty or
Pasta low
Quality
Pasta
The long way to the Perfection of Taste: the 6 certified parameters
3. High Semolina Diameter

- Semolina: high semolina diameter in order to keep

intact the proteins and the starch structure (40%
with diameter > 400 micron) preventing the
creation of sugars who are responsible of the pasta
stickiness

4. Kneading of fresh semolina with cold natural spring water

- Water: semolina is exclusively kneaded with pure

and cold water (< 15oC) coming from the natural
springs, ensuring a naturally sweeter taste as well
as a better cooking performance.
The long way to the Perfection of Taste: the 6 certified parameters

5. Bronze Drawing

- Drawnings: pasta formats are drawn in bronze as to

grant rough surface and porosity, allowing the water
to absorb into the pasta during cooking and to
perfectly capture the sauce or the condiment.

6. Slow Drying at low temperatures

- Drying process: the drying procedure is very slow

(18-36 hours) and it works at temperatures lower
than 65C

Most of Pasta Companies use Teflon and dry fast and at high temperature
their pasta. When Durum flour pasta is dried at high temperatures:
1. the wheat proteins are damaged (they lose lysine, amino-acid present
in cereals and essential for human beings)
2. They contain furosine
3. This procedure risks to dry out pasta more on the exterior part of the
wheat than in the heart, creating a hard outer shell which makes it
difficult to cook homogeneously.
AVERAGE
 Why pasta De Cecco

DE CECCO AVERAGE
1. High raw materials quality: protein value > 14%, glutin 1. Standard products indipendently from the used raw
value > 70 materials

2. Product consistency: the wheat is subjected to 2. No clear procedures on wheat monitoring process along the
continuous strict checks in all steps from the place of origin production chain
before entering in our own mill

3. Mill: De Cecco has its own mill located in Fara S. Martino 3. Most of pasta producers buy semola. They have no mill

4. Semolina: high semolina diameter in order to keep intact 4. Low semolina diameter (Italian law: 75% with diameter >
the proteins and the starch structure (40% with diameter > 400 180 micron)
micron)

5. Yield: lower yield (max 67%) in order to get only the inner 5. 80 % yield rate average
part (heart) of the kernel

6. Ash: ash content < 0,85% (inferior to Italian Law 0,90%) 6. Ash content in according with the Italian Law

7. Water: semolina is exclusively kneaded with pure and cold 7. Water temperature between 40 and 50oC
water (< 15oC) coming from the natural springs

8. Timings: n. 4 and n. 7 approaches require much more time 8. Fast timings (2-10 min)
in order to keep the organoleptic features

9. Drawnings: pasta formats are drawn in bronze as to grant 9. Most of pasta producers use teflon materials at higher
rough surface and porosity speed

10. Drying process: the drying procedure is very slow (18-36 10. The drying procedure is very fast (6-12 hours) and it works
hours) and it works at temperatures lower than 65C (pasta at temperatures higher than 85C (darker yellow color). As a
yellow color). As a consequence furosine presence is very low. consequence furosine presence is very high.
 Certifications

DNV Product Certifications,

The ONLY pasta company in the
world having
obtained THIS product
certification

IFS (International Food Standard)

EPD (Climate Declaration)
BRC (British Retail Consortium)
Quality System Certificate
(ISO9001:2000)
HACCP (Hazard Analysis and Critical
Control Point)
Kosher Certificate
Social Accountability Certificate SA8000
 Pasta test April 2016

An Italian independent company Altroconsumo

(www.altroconsumo.it) made a study on 24 samples of pasta
(Penne) testing and tasting the products through experts and
consumers.
About the source
Altroconsumo is a non-profit Italian Consumer Association, the
first and most widely used, with over 370,000 members. It was
established in 1973 under the name of Consumer Defense
Committee. It aims to information and consumer protection,
through its many publications, advisory services and defense of
the public interest both nationally and internationally. The
association is a member of BEUC (European Consumer
Organisation) and Consumers International .
The magazine Altroconsumo informs and advises the consumer
on safety, health and quality of purchases; they also perform
products tests on the market.

Source: www.altroconsumo.it
WEIGHT PRICES RESULTS
 Pasta
Focus on Horeca
 Key strengths for the channel

Perfect product performance and consistency under double-cooking

It provides exactly the same end results as it was cooked in one time (De
Cecco keeps its consistency)
At least 80% of pasta structure is maintained even after a 20% of
overcooking time

Maintaining its shape better than other pasta brands on the market (even
after overcooking)

More than 200 pasta formats available

It allows full creativity in dishes
Different sizes: 500 g 1 kg 3 kg 5 kg

=> Lots of top restaurants and top chefs across the world use De Cecco pasta
 Double Cooking Time Table

Double Cooking TMin Double Cooking TMin Double Cooking TMin

0SF0034 - FUSILLI PAGLIA E FIENO 6+1 0SX0022 - FESTONATI 4+1 0SX0090 - RACCHETTE 6+1
0SF0041 - PENNE RIGATE PAGLIA E FIENO 7+1 0SX0023 - TORTIGLIONI 7+1 0SX0139 - MEZZI PENNONI RIGATI 5+1
0SF0093 - FARFALLE PAGLIA E FIENO 6+1 0SX0024 - RIGATONI 8+1 0SX0170 - VERMICELLI 7+1
0SI0012 - SPAGHETTI INTEGRALI 5+1 0SX0029 - TUFOLI 6+1 0SX0240 - PENNE PICCOLE 3+1
0SK0007 - LINGUINE CON SPINACI 6+1 0SX0034 - FUSILLI 6+1 0SX1003 - TRIPOLINE 4+1
0SK1034 - FUSILLI CON SPINACI 6+1 0SX0040 - PENNE LISCE 6+1 0SX1018 - ZITA 3+1
0SR0034 - FUSILLI TRICOLORE CEE 6+1 0SX0041 - PENNE RIGATE 7+1 0SX1019 - ZITONE 4+1
0SR0041 - PENNE RIGATE TRICOLORE 7+1 0SX0044 - GALLETTI 4+1 0SX1031 - GRAMIGNA 3+1
0SR0093 - FARFALLE TRICOLORE 6+1 0SX0046 - GNOCCHI 4+1 0SX1091 - ORECCHIETTE 6+1
0SW0201 - PAPPARDELLE NIDI SEMOLA 3+1 0SX0049 - PIPE RIGATE 6+1 0SX1093 - FARFALLE 6+1
0SW0203 - TAGLIATELLE NIDI SEMOLA 2+1 0SX0050 - CONCHIGLIE RIGATE 6+1 0SX2001 - LASAGNA LARGA DOP.RICCIA 4+20 oven
0SW0206 - TAGLIOLINI NIDI SEMOLA 1+1 0SX0054 - ROTELLE 6+1 0SX3123 - LUMACONI RIGATI 7+1
0SW0233 - FETTUCCINE NIDI SEMOLA 2+1 0SX0056 - SEDANI LISCI 5+1 0SX3125 - PACCHERI 6+1
0SX0006 - FETTUCCELLE 5+1 0SX0057 - SEDANI RIGATI 7+1 0SX3126 - CONCHIGLIONI RIGATI 7+1
0SX0007 - LINGUINE 6+1 0SX0060 - TRIVELLI 5+1 0SX3128 - BOMBARDONI 8+1
0SX0009 - CAPELLINI Tcind=2 0SX0061 - SEDANINI 6+1 0SX3129 - CALAMARATA 8+1
0SX0010 - FEDELINI 3+1 0SX0063 - MEZZI TUBETTI 4+1 0UA2112 - LASAGNA TIMBALLO UOVO 4+20 oven
0SX0011 - SPAGHETTINI 4+1 0SX0083 - GNOCCHETTI SARDI 6+1 0UD2100 - CANNELLONI ALL'UOVO 20 oven
0SX0012 - SPAGHETTI 7+1 0SX0086 - FEDELINITAGLIATI 3+1 0UN2103 - FETTUCCINE MATASS.UOVO 1+1
0SX0015 - BUCATINI 6+1 0SX0087 - CAVATAPPI 4+1 0UN2104 - TAGLIATELLE MATASS.UOVO 1+1
0SX0020 - ZITONETAGLIATO 5+1 0SX0088 - CASARECCIA 5+1 0UN2108 - TAGLIAT.PAGLIA/FIENO MAT.UOVO 1+1
 Maintaining its shape after cooking

De Cecco
maintains his shape
Viscosity index
while other pasta
brands
start to lose
their consistency
fastly

Cooking time (Point 0 = recommended cooking time on pack)

De Cecco Top Ranking Items
Foodservice Skus
Product Code/ Description Rank
SPAGHETTI 1st

LINGUINE 2nd

PENNE 3rd

TAGLIATELLE 4th

SPAGHETTINI 5th

FUSILLI 6th

RIGATONI 7th

MEZZE MANICHE 8th

FARFALLE 9th

PAPPARDELLE 10th

FETTUCCINE 11th

TORTIGLIONI 12th

PACCHERI 13th

LASAGNE 14th

PAPPARDELLE 15th
 Pasta Dishes in The Menu: Ideal Customer

1. Does not make decisions based entirely on price; he can see the value of a premium
item. He is open-minded to discuss profitability and menu cost analysis.

2. He is buying other premium items: imported cheeses, 100% EVOO, 00 flour, utilizes
high-quality seafood, extensive wine list, someone in the building is actually a CHEF.
(white tablecloth, steakhouses, hotels/resorts, country clubs)

3. An ordinary pasta dish (Spaghetti Marinara) is price around 10. Other dishes can go
as high as 20 per plate.

4. Customer who does a fair amount of business in catering and has a need for a very
durable, great tasting pasta that will make a great impression.

5. Restaurants that have a featured baked pasta which they need to resist cracking and
separating.

6. Kitchen processes are measured: portioning, par sheets, recipes, prep list, etc.