De Cecco Tortiglioni No23 500g

Slow Drying

It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.

The best durum wheats

We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente" pasta with an intense taste to savour.

Coarse ground semolina

We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente"

Cold mountain water

We only make our dough with cold Majella mountain water, at a temperature of lower than 15 ℃ to ensure that the pasta remains perfectly firm when cooking.

Coarse bronze drawing

We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.