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 Arborio
This is one of the most popular rice varieties in Italy, thanks to its shape and texture. The plump grain rice maintains its consistency throughout cooking. During cooking, the heat penetrates the most peripheral area of the grain, leaving the central core (rich in starch) ‘al dente’.
This is what makes it suitable for all types of risottos, which can be deliciously creamy, as well as for timbales and ‘supplì’ (Rome’s mozzarella-filled rice croquettes). Arborio rice is named after the town of the same name in Vercelli where it was first selected in 1946, derived from the Vialone cultivar.
Even today, these areas of the Po Valley are the largest producers of Arborio rice.
