Enjoy perfectly al dente pasta with De Cecco Tortiglioni, made from coarse durum wheat semolina. The slow drying process and cold mountain water preserve natural flavour, while bronze drawing gives the ideal porous texture for capturing sauces. A versatile Italian pantry staple for hearty bakes and traditional dishes.
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.
Size: 500g
Ingredients: Durum Wheat Semolina Pasta
Allergy Advice:
Nutrition:
| Energy | 1490kJ |
| Energy | 351kcal |
| Fat | 1,5g |
| - of which saturates | 0,3g |
| Carbohydrate | 69g |
| - of which sugars | 3,4g |
| Fibre | 2,9g |
| Protein | 14g |
| Salt | 0g |
Usage: Water 6L Salt 100° Pasta 500g Drain Cooking time: 9-11 min.
Manufacturer's Address: Produced by: F.lli De Cecco di Filippo Fara S. Martino S.p.A., Via F. De Cecco, 66015 Fara S, Martino (CH), Italy. C.da Caldari Stazione No 69, 66026 Ortona (CH), Italy.
Country of Origin: Italy
