Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Riso Parboiled
The worldwide acclaim generally attributed to Parboiled rice is not just a matter of chance, but due to the many advantages derived from the process known as "parboiling" to which the grains are subjected. This is a "precooking" stage which, by modifying the crystalline structure of the starch, allows salt, proteins and vitamins to work their way through the surface of the grain to the inside. This kind of rice is especially suited to making rice salads because it never overcooks and the grains never stick together. Riso Parboiled is also suitable for making pilaf or oven-baked dishes because it absorbs less fat during cooking and so is easier to digest.
Hints
It is a good idea to cook this rice until all the cooking liquid has been absorbed and then let it cool by spreading it out on a clean, cold plate (rather than subjecting it to the thermal shock of putting it under the cold tap).
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
- Cooking time: 14-16 min
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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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Riso Vialone Nano
This rice is now used widely in the north east of Italy to prepare typical dishes due to the age-old culinary traditions of the Veneto and Mantua regions. Indeed, it brings out the best in the traditional flavours of those regions, making the simple ingredients that typify these areas, such as pumpkin, snails and game, into the ideal seasoning for a wide variety of risottos. The rounded grains of Vialone Nano mean that this rice is excellent for absorbing seasoning and produces an enviable yield when cooked which is why it can be used in numerous ways and combinations. Particularly suited for risottos.
Hints
For making risottos, use of a mild flavoured olive oil is recommended so it does not mask the very delicate flavour of the rice. The best solution is a combination of oil and butter because the oil raises the so-called "smoke point" of the butter and stops the small quantity of whey in the butter from burning.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
