Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Filetti di pomodoro
Long tomatoes that are skinned, sliced and immersed a dense tomato juice.
De Cecco Filetti di Pomodoro have a fresh, delicate taste which makes them the ideal condiment for dishes with short cooking times, such as oven-baked pasta and steamed fish.
De Cecco only uses Italian-grown tomatoes which are picked when just ripe to bring you the typical fragrance and flavour of Italian tomatoes.
Available in 400 g tin.
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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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Passata Classica vellutata - 700g
De Cecco Passata “Classica” is produced without seeds and has a velvety appearance, bright colour and fresh taste that is reminiscent of home-made sauces.
De Cecco only uses Italian-grown tomatoes which are picked when just ripe to bring you the typical fragrance and flavour of Italian tomatoes.
Available in 520 g or 700 g bottles.
