Italian Semolina

Our pasta is produced with semolina obtained from selected Italian wheat, preferably Tuscan, where the most important feature is not the amount of the gluten content, but its quality.

The wheat is ground by trusted mills that must never heat the wheat during grinding, in order to maintain the organoleptic properties of the semolina.

All Fabbri pasta is made and dried at temperatures strictly below 38° C : to guarantee an extraordinary ability to hold sauces.