Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
D.O.P. Colline Teatine - Olio extra vergine di Oliva - 500 ml
De Cecco Olio Extra Vergine di Oliva "D.O.P Colline Teatine" is created from the Gentile di Chieti and Leccino varieties, picked when they are just ripe. It is a medium fruity oil with a well-balanced flavour and low acidity.
IN THE KITCHEN: It is recommended for fish-based dishes.
Available in 500 ml format.
Superior category olive oil obtained directly from olives and solely by mechanical means.
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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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I.G.P. Toscano - Olio extra vergine di Oliva - 500ml
De Cecco Olio Extra Vergine di Oliva I.G.P. "Toscano" is created from the Frantoio, Moraiolo and Leccino varieties. It is a medium-intense fruity oil, slightly bitter with a taste of almonds.
IN THE KITCHEN: It is idea for raw vegetables and grilled meat.
Available in 500 ml format.
Superior category olive oil obtained directly from olives and solely by mechanical means.
