Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Ragù alla Bolognese - 200g
De Cecco "Ragù alla Bolognese" was conceived in collaboration with the great triple Michelin star chef Heinz Beck, maintaining the original simplicity of the recipe: the extra virgin olive oil is added to a rich mix of onion, celery, carrot and a chopped choice of beef certified Vitellone Bianco dell'Appennino Centrale PGI, pork shoulder and bacon, and then tomato pulp and puree (strictly Italian ingredients). The name "Vitellone Bianco dell'Appennino Centrale PGI" has a very rich significance: - "Vitellone" because this term in central Italy always refers to beef cattle aged between 12 and 24 months; at this age, the meat of the Chianina, Marchigiana and Romagnola breeds remains tender, with high protein and low cholesterol content, as well as being very lean - "dell'Appennino Centrale" (of the central Apennines) represents its origins, because this is the area where the cattle of the Chianina, Marchigiana and Romagnola breeds have been traditionally raised for over 1500 years, feeding on hay and fodder exclusively from the local area to give the meat unique and characteristic flavours - PGI because it is a Protected Geographical Indication, a certification issued by the EU regarding the quality of traditional goods and based on a strict production protocol that regulates the entire production chain. The animals are mainly farmed extensively, with widespread use of pasture land (especially in the first few months of life) particularly in marginal territories, helping to support the territory and typical environment of the hills and mountains of the central Apennines while protecting the history and centuries-old traditional life of rural communities in central Italy. De Cecco’s Ragù alla Bolognese, now even more unique!
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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 rough die 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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Sugo alle Olive - 200g
Our Olive Sauce is naturally dense and tasty, prepared only with tomato pulp produced in Italy, extra-virgin olive oil, and with no added flavourings. 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. Over the centuries, Taggiasca olive grafts became widespread throughout Italy, although the largest cultivation has always remained in the province of Imperia. This variety of drupe is very tender and tasty, offering great character to recipes
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