Pasta Tirrena

Tirrena is the pasta of the Frescobaldi family, launched in 2023, and it starts in the fields: three ancient durum wheat varieties, Senatore Cappelli, Khorasan and Evoldur, grown on the family estates in Val di Pesa and Collesalvetti, where cool soils and the breeze from the Tyrrhenian Sea give the grain its character.

The wheat is milled at Molino Borgioli in Calenzano into semolato, a less refined semolina that keeps more fiber, polyphenols and aroma. The pasta is then made at Pastificio Artigiano Fabbri in Strada in Chianti, a family pasta maker founded in 1893.

It is bronze-cut and dried slowly in static cells for 84 to 144 hours, below 38°C, to preserve the flavor of the ancient grains. From Tuscan field to Tuscan pasta maker, nothing leaves the region.