Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Riso Superfino Roma
Roma rice has distinctive, large, rounded grains. Particularly suited for creamy risottos and oven-baked dishes.
Hints
When making a risotto, the rice should be only stirred occasionally and delicately so that the starch is released gently, creating a creamy consistency which is the common feature of the best risottos. The risotto can be left unattended almost to the end of cooking only if a tin-plated copper pan is used which spreads the heat evenly both on the bottom and the sides.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
- Cooking time: 15-13 min
play
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.
You may also be interested in
Riso Arborio
This is one of the most popular rice varieties in Italy, thanks to its shape and texture. The plump grain rice maintains its consistency throughout cooking. During cooking, the heat penetrates the most peripheral area of the grain, leaving the central core (rich in starch) ‘al dente’.
This is what makes it suitable for all types of risottos, which can be deliciously creamy, as well as for timbales and ‘supplì’ (Rome’s mozzarella-filled rice croquettes). Arborio rice is named after the town of the same name in Vercelli where it was first selected in 1946, derived from the Vialone cultivar.
Even today, these areas of the Po Valley are the largest producers of Arborio rice.
Find out more
