Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Riso Vialone Nano
Traditionally used in the cuisines of the Veneto and Mantua regions, this rice is today used mainly in the North-East of Italy in local recipes.
It enhances the traditional flavours of these regions, partnering with simple local ingredients such as pumpkin, mushrooms and game in a huge variety of dishes.
Created in 1967 from the crossing of Vialone and Nano varieties, this rice has short, round grains which expand greatly during cooking, making it ideal for creamy risotto recipes.
- Cooking time: 13-15 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 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.
