DE CECCO _
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
Larger than the Mezzi Rigatoni, but equally suitable for capturing the most different seasonings, the Mezze Maniche Rigate, with their external stripping exalt of taste every recipe.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.