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.
Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
It is a cheese with compact pasta and flavor and typical aromas.