Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Olio extra vergine di Oliva da Agricoltura Biologica
De Cecco Olio Extra Vergine di Oliva da Agricoltura Biologica is created from olives cultivated exclusively in the full respect of nature, without pesticides or herbicides. Its quality is rigorously tested by consortia specialised in the control of organic products. It has a fruity scent, a well-balanced flavour which is agreeable to the palate; its slightly spicy after-taste is an indication of the quality of the olives from which it is derived; ideal for enhancing the taste of all dishes.
IN THE KITCHEN: It is ideal for enhancing the flavour of all dishes. The perfect dressing for anyone who prefers authentic flavours.
Available in 500 ml format.
Superior category olive oil obtained directly from olives and solely by mechanical means.
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Our method
Attention, care, experience, quality at every stage: from our mill to your table.
The milling
We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
The dough
Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
Drawing
While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
Drying
Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
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D.O.P. Umbria Colli Assisi-Spoleto
De Cecco Olio Extra Vergine di Oliva "D.O.P. Umbria Assisi-Spoleto" originates from a careful selection of Italian olives belonging to the Moraiolo, Leccino and Frantoio varieties.
With its unique green colour, intense and fruity perfume with a hint of herbs, it has a distinctive bitter/spicy flavour and low acidity (about 0.3%): this oil retains the flavour of the oldest traditions of country cooking.
IN THE KITCHEN: It is ideal for all courses, but at its best when served straight from the bottle.
Available in 500 ml format.
Superior category olive oil obtained directly from olives and solely by mechanical means.
