Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Passata Classica
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.
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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
Se grazie alla trafilatura la pasta prende forma, è la trafila ruvida a regalare alla nostra pasta quella porosità unica capace di
catturare ogni condimento. Questa è una delle particolari procedure che abbiamo scelto con grande orgoglio.
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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Polpa Fine
De Cecco Polpa Fine is prepared only with Italian tomatoes, picked when just ripe and cut into small pieces.
The creamy, smooth consistency of De Cecco Polpa Fine makes it ideal for spreading on pizzas and mixing with egg pasta to bring the intense flavour of freshly picked tomatoes to your table.
Available in 400 g tins or in packs of 3x400g.
