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I NOSTRI PRODOTTI
Pasta artigianale Italiana da più di 125 anni
Pasta Fabbri: the natural drying
We have made our pasta the same way, in the same square in the centre of Strada in Chianti since 1893 without making any changes, passing the tradition down from father to son.
We still respect traditional pasta production techniques at Pastificio Artigiano Fabbri today, "very slowly" drying (from 72 to 144 hours depending on the shape) bronze-drawn pasta (we use original bronze dies from the 1950s), with temperatures strictly below 38°C. Lastly, we select the best 100% organic Italian ancient wheat, obtained from mills carefully chosen for their milling techniques that respect the wheat.