Italian pasta made for the world

There are many pasta makers, but DE CECCO pasta is something special. Even experienced chefs often use this brand because they can rely on top quality from DE CECCO’s own mill and the low temperature drying of the pasta. This quality is obvious when you taste the naturally vegan noodles in all their different forms. Each variety has its own special talent or job, even if this no longer has the same relevance it does in traditional Italian cuisine.

Conchiglie rigate has a distinctive ability to absorb any sauce thanks to its special seashell-like shape (hence the name). This pasta also works well for sauces with larger, coarser pieces, using its bulbous shell to incorporate these. This is what has made this type of pasta, originally from Campania, so popular.

If you follow a plant-based diet, you’ll be delighted with all the different forms of this vegan staple the range has to offer. Have a look at the different varieties and shapes and decide for yourself what works best with your favorite sauce or pesto: conchiglie rigate, linguine or classic spaghetti?

DE CECCO – Italian pasta at Velivery

The De Cecco family has been producing pasta since the middle of the last century, and now it’s available at Velivery. The company might be internationally successful today, but this has not changed its high quality standards. Each of its many different types of pasta have their own certified drying time and are still produced at home in Italy. Just like the lady from Abruzzo on the packages, this is unlikely to change in the next hundred years.