The selection of the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Pesto alla Genovese
De Cecco “Pesto all Genovese” is the result of an exclusive recipe by Heinz Beck. Produced only in Liguria with 100% Italian basil, extra virgin olive oil, pine nuts and PDO Parmigiano-Reggiano, in a rich recipe just like home-made pesto.
Available in 6.7 oz jars, it is enough to make pasta for four people.
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Our method
Attention, care, experience and quality during every phase: 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.
The drawing process
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.
The drying process
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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Pesto Rosso
Enjoy the Pesto Rosso De Cecco, let yourself be overwhelmed by the taste of the 100% Italian tomatoes perfectly balanced with the creamy mascarpone, the strong Pecorino Romano cheese and the unmistakable touch of Grana Padano.
The basil and walnuts, together with olive oil, complete the taste result and give you once again a unique product with a wide range of uses.
That's exactly how chef Heinz Beck wanted this recipe: an excellent pesto rosso for dressing pasta but also perfect on bruschetta and crostini for special aperitifs.
Available in 7oz jars
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