An exceptional aromatic intensity, a bold flavour
without the bitter taste for an unmistakeable Whole Wheat Pasta.
TODAY, AN EXTERNAL INSTITUTION, ONE OF THE MOST PRESTIGIOUS, ALSO CONFIRMS THIS:
The term heat damage relates to the changes to the components of pasta during the drying due to the high temperatures.
This results in the loss of organoleptic and nutritional properties.
In order to determine the extent of the heat damage, the quantity of furosine and pyrroline is calculated in the laboratory. High values of these two substances are an indication of pastas dried at high temperatures, resulting in the desirable nutritional properties (amino acids) being lost.
The findings of the study carried out by the University of Milan show that significantly lower values of furosine and pyrroline are found in De Cecco pasta.
This proves that low-temperature drying, used by very few,
is perfect for making an excellent pasta,
with the best-preserved nutritional properties.
The researchers of the University of Milan, Department of Food, Nutritional and Environmental Sciences (DeFENS) carried out a study on the main whole wheat pastas sold on the Italian market. The goal of the study was to identify the criteria to define the overall quality of the whole wheat pasta, comparing 10 brands of whole wheat pasta (5 of which are organic), representing 80% of the Italian market.
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for “slow drying” pasta at a low temperature. To this day, we still use the same method to preserve the flavours, aromas and natural colour of our semolina as best as possible in order to guarantee a premium-quality pasta.
The semolina used in our De Cecco Whole Wheat Pasta comes directly from our own mill, where the best durum wheat is ground. Our method preserves the valuable wheat germ and gives our pasta the ‘whole’ flavour of the wheat.
We only make our dough with cold Majella mountain water, at a temperature lower than 15°C to guarantee perfect texture during cooking.
We extrude our pasta through bronze dies to guarantee the perfect level of porosity to best absorb every type of sauce.
De Cecco Whole Wheat Pasta is naturally high in fibre and phosphorous, and is a natural source of protein, iron, thiamine (vitamin B1), magnesium and zinc.
Phosphorous, iron, vitamin B1 and magnesium all contribute to a “normal metabolism of energy”. A varied and balanced diet, as well as a healthy lifestyle, are key to good health.