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

Sugo alle Olive - 200g
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

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.
molitura

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.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates 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.
trafilatura

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.
essiccazione



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