RIGATONI DE CECCO – 12x1kg
Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended.
FUSILLI DE CECCO 34 – 12x1kg
Fusilli comes from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers.
TORTIGLIONI DE CECCO 23 – 12x1kg
Tortiglioni are one of many varieties of maccherone, one of the oldest types of pasta originating from Naples. The name in Italian refers to the shape and comes from the Vulgar Latin tortillare which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production. The shape is particularly versatile, but also very original, and best suited to full-bodied sauces. Tortiglioni are excellent served with succulent, meat-based sauces. They are also very good served with tomato sauce or vegetable and tomato sauces. It is a particularly suitable type of pasta for oven-baked dishes.
PAPARDELLE DE CECCO 301 – 10x500gr
PENNE DE CECCO 41 – 12x1kg
Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill.
LINGUINE DE CECCO 07 – 12x1kg
SPAGHETTI DE CECCO 12 – 12x1kg
EGG LASAGNE DE CECCO 112 – 12x500gr
De Cecco only use the very best durum wheat semolina, mixed with cold water from their own spring to ensure excellent taste, in this case, adding eggs also. De Cecco is Italy's premium quality pasta, produced since 1887. Ask any Italian which is the finest pasta... And they will usually say "De Cecco the one and only". It is an easy to cook product. Made in Italy.
EGG TAGLIATELLE DE CECCO 304 – 8x500gr
De Cecco’s Egg Pasta combines the rich flavour and texture of high-quality semolina pasta with the added goodness of fresh A-grade eggs sourced exclusively from free-range hens. The brand is committed to ethical practices, ensuring that no eggs or egg-derived ingredients come from hens in battery farms. This policy extends to all egg-based products, reflecting De Cecco's dedication to quality and animal welfare. The result is a premium pasta that offers a delightful taste and a satisfying bite, perfect for elevating any dish.
EGG FETTUCCINE DE CECCO 303 – 8x500gr
CAPUTO SEMOLINA RIMACINATA FLOUR (1KG)
Bresaola Punta d’anca half 1,5kg
Only the most prized part of the cow: the tip of the hip, is used for this cured meat. Using only mature, grass-fed cattle with virtually no fat and processed according to the strict PGI (Protected Geographical Indication) guidelines undergoing a long seasoning cycle. It has a distinctive spicey flavour. The salt curing takes place exclusively in Valtellina.