Sugo alla Siciliana

Utformad i samarbete med den berömde kocken med tre Michelin stjärnor Heinz Beck, finner du i Sugo con le Olive De Cecco,allt det goda hos de svarta och gröna oliverna och den färska smaken av den italienska tomaten.
De Cecco använder vare sig konserveringsmedel eller färgämnen, för att bibehålla den autentiska aromen i de använda råvarorna.
Att testa med Fusilli De Cecco
Finns i förpackning på 400 g.

Sugo alla Siciliana
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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 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.
    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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