Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Giulivo
GIULIVO
Extra Virgin Olive Oil stems from the experience of the De Cecco family and is the result of a careful selection of the best olives: only the very best varieties from the various regions of Italy, including Nocellara del Belice, Peranzana and Coratina della Puglia. It is an Extra Virgin Olive Oil produced in limited quantities with an unmistakable flavour which stands out for its fresh taste and appealing fragrance. We dedicate it to all those people who are curious to discover the exciting sensory trail awakened by the flavour of this extraordinary Extra Virgin Olive Oil. Quality, elegance and practicality make GIULIVO Extra Virgin Olive Oil a unique product.
Acidity is an important indicator for assessing the quality of an Extra Virgin Olive Oil. You do not notice it when you taste it, but it can be measured through laboratory analysis. The low acidity of Olio Extra Vergine di Oliva GIULIVO (0.2% compared with 0.8% max value by law) is typical of oils obtained from healthy olives, picked at the right degree of ripeness and whose extraction took place immediately after being harvested.
Available in 250 ml format.
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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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Fruttato
Olio Extra Vergine di Oliva
The Extra Virgin Olive Oil “Fruttato” is the result of the DE CECCO family’s experience in personally selecting the olives.
De Cecco Olio Extra Vergine di Oliva "Fruttato" was created by selecting quality, slightly under-ripe olives. It is green with golden yellow highlights and characterised by its intense, lingering perfume of freshly cut grass. This Extra Virgin Olive Oil has an intense, full-bodied taste on the palate.
IN THE KITCHEN: It is ideal consumed as is on bruschette, salads, thinly sliced raw meat, grilled meat and hot vegetable soups.
Available in 1 lt, 750 ml and 500 ml formats.
