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DE CECCO, GLUTEN FREE GNOCCHI
Finally, delicious potato gnocchi can be enjoyed by all! Soft and appetising, thanks to the 75% content of fresh potato purée, DE CECCO GLUTEN-FREE GNOCCHI are designed specifically for anyone who needs to follow a gluten-free diet. Excellent with tomato-based sauces, cheese sauces or a fish sauce, these gnocchi also go well with creative condiments, maintaining their shape and texture perfectly during cooking. Available in 500g packs.
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ROMERO, FIDEO FINO CABELLO (ANGEL HAIR PASTA)
The Pastas Romero Classic range includes more than 30 varieties of pasta made from 100% premium quality durum wheat. Our strict production processes and quality control system enables us to offer our customers healthy, tasty products. Traditional pasta perfect for everyday cooking.
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DE CECCO, NO. 34 WHOLE WHEAT FUSILLI PASTA
Fusilli come 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 ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, 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. Available in 13.3 oz pack.
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DE CECCO, ANGEL HAIR NESTS, NO. 209
The origins of Angel Hair Nests, with their evocative name and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta spun into a nest shape. Even the name Angel Hair is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups. Angel Hair are a type of pasta which is ideal with broth into which it is broken. Angel Hair can also be used for pasta dishes served with white sauces, eggs, uncooked butter and cheese. Available in 8.8 oz pack.
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DE CECCO, ELBOWS LARGE
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
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PARTANNA, LINGUINE PASTA RUSTIC
Partanna Premium Rustic Linguine is a Sicilian Artisanal Ancient Grain Pasta. It is produced exclusively with durum wheat semolina, harvested and milled in Italy.
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PARTANNA, MAFALDINE PASTA SICILIAN RUSTIC
Mafaldine, also known as reginette or simply mafalda, is a type of ribbon-shaped pasta. It is flat and wide, usually about ½ inch in width, with wavy edges on both sides.
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PARTANNA, BUSIATE PASTA
This pasta takes its name from busa, the Sicilian word for the stem of ampelodes mosmauritanicus, a local grass. Its rugged texture will cling to any pasta sauce, for an extra flavorful dish.
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PARTANNA, CALAMARATA PASTA SICILIAN RUSTICO
Calamarata pasta name comes from its shape that resembles calamari or squid rings. It is a traditional pasta shape that has the ability to absorb all kinds of sauces, making it the perfect companion for any meal.
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DE CECCO, MEZZI RIGATONI 12/16 OZ
Mezzi Rigatoni comes from the Campania region in southern Italy. They belong to the very short straight ridged pasta cuts. They are 0.925′ long and between 0.045′ and 0.048′ thick, with a 0.629 diameter. They are ideal combined with meat and vegetable – based sauces. Best are liquid based sauces able to to cling to the pasta’s ridges.
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RUSTICHELLA, PACCHERI
Named after the Italian expression Paccaria, which means “slaps,” paccheri is a large tube that is a huge favorite throughout Italy
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DE CECCO, RED LENTIL PENNE RIGATE
Try a delicious new treat with De Cecco’s gluten-free red lentil Penne Rigate. The naturally gluten-free ingredients are cleverly mixed with red lentils for a particular taste, flavour and colour. Have fun trying out new recipes that are both tasty and healthy. Any sauce you choose is enhanced by the bronze-drawing treatment of the pasta.
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DE CECCO, RED LENTIL SPAGHETTI
Try a delicious new treat with De Cecco’s gluten-free red lentil Spaghetti. The naturally gluten-free ingredients are cleverly mixed with red lentils for spaghetti with a particular taste, flavour and colour. Have fun trying out new recipes that are both tasty and healthy. Any sauce you choose is enhanced by the bronze-drawing treatment of the pasta. We suggest shrimps with a delicate asparagus cream – a magnificent combination of colours and flavours!
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DE CECCO, EGG TONNARELLI
- De Cecco Egg Pasta is golden in color with a unique taste and texture from the addition of Fresh Cage Free Grade A Eggs.
- Wheat Selection: We select only the best ‘grano duro’ (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.
- Bronze Drawplates: We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.
- Low Temperature and Slow Drying: We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.
- Cage Free Eggs: We use cage free eggs and we knead them with the durum wheat semolina to ensure consistency when cooking the pasta and a good share of protein.
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DE CECCO, EGG LASAGNA
Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin “Lagana” (which in turn was derived from the Greek “laganon”: large, flat sheet of pasta cut into strips) and it began to be known as “Lasagna” probably after the year 1000 AD. The first traces of the widespread use of the term “Lasagna” can be found in the works of the most renowned 12th century Italian poets. “Granel di pepe vince / per virtù la lasagna”, (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, “chi de l’altrui farina fa lasagne / il su’ castello non ha ne muro ne fosso” (He who makes lasagna with another’s flour / his castle will have no walls or moat).
It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.
Delicious “white” versions are also quite commonplace with sauces made from mushrooms and vegetables.
