Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Riso Parboiled
The worldwide fame generally attributed to parboiled rice is due to the numerous advantages created by the particular process, “parboiling”, to which the grain is subjected. This is a “precooking” phase that, by modifying the crystalline structure of starch, allows the passage of salts, proteins and vitamins from the surface of the grain to its inner layers.
It is particularly suitable for rice salads as, in addition to withstanding slightly longer cooking times while remaining ‘al dente’, it also maintains perfectly separate grains.
Parboiled rice is also suitable for pilaf and timbales, as it absorbs less fat when cooking, making it particularly easy to digest.
- Cooking time: 16-14 min
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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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Riso Carnaroli
This is unanimously considered to be the best Italian rice.
It is ideal for the preparation of gourmet recipes and regional specialties. Its large grain and its ability to blend with and enhance the most varied flavours and foods guarantee success when making risottos, timbales and salads. Its acclaimed firmness throughout cooking makes it extremely versatile to use and an excellent choice for special occasions. The farming of Carnaroli rice started in 1945, with the crossing of the Vialone and Leoncino varieties. The province of Pavia has specialised in the cultivation of this species and, still today, more than 60% of Carnaroli is produced there.
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