Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Pesto Rosso
Enjoy the Pesto Rosso De Cecco, let yourself be overwhelmed by the taste of the 100% Italian tomatoes perfectly balanced with the creamy mascarpone, and the exclusive taste of Parmigiano Reggiano PDO
The basil and cashew flour, together with olive oil, complete the taste result and give you once again a unique product with a wide range of uses.
That's exactly how chef Heinz Beck wanted this recipe: an excellent pesto rosso for dressing pasta but also perfect on bruschetta and crostini for special aperitifs.
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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
Se grazie alla trafilatura la pasta prende forma, è la trafila ruvida a regalare alla nostra pasta quella porosità unica capace di
catturare ogni condimento. Questa è una delle particolari procedure che abbiamo scelto con grande orgoglio.
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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Classico
De Cecco Olio Extra Vergine di Oliva "Classico" is a product of the highest quality that stands out for its golden yellow colour with green highlights and for the distinct smell of olives with a hint of grass. Its flavour is full-bodied, agreeable and balanced. It is well-balanced, so can satisfy the most demanding palates while enhancing the flavour of any dish.
Available in 750 ml.
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