Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Pesto alla Genovese
De Cecco “Pesto alla Genovese” is the result of an exclusive recipe by Heinz Beck. Produced only in Liguria with 100% Italian basil, extra virgin olive oil, pine nuts and PDO Parmigiano-Reggiano, in a rich recipe just like home-made pesto.
Available in 190 g jars, it is enough to make pasta for four people.
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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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Sugo alle Olive - 200g
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The combination of Taggiasca and green olives creates a harmonious bouquet of taste, the result of skilful work by chef Heinz Beck, and is ideal for a simple yet delicious sauce.
The Taggiasca olive is so named because it was brought to Taggia (IM) by the Benedictine monks of San Colombano, and then selected and spread.
Throughout Italy, tThis variety of drupe is very tender and tasty, offering great character to recipes
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