Our pasta is produced with a semi-wholemeal semolina known as semolato, which is less refined by grinding than semolina, but nourishes better and more completely thanks to the higher content of fibre, polyphenols, wheat germ and vitamins. Dietary fibre helps provide the feeling of satiety, lowers blood glucose and cholesterol levels in the blood, and lastly facilitates intestinal transit.
The semolato is obtained from an ancient variety of wheat of Tuscan origin, “Cappelli”, named in honour of the Abruzzo senator Raffaele Cappelli, the early 20th-century promoter of agrarian reform.
It is characterised by high digestibility, having never undergone the genetic alterations of modern agriculture. It has a high content of resistant starches that reach the large intestine unaltered, resulting in countless benefits for our body, ranging from favouring the absorption of minerals such as calcium, to the prevention of intestinal diseases.
The wheat is ground by trusted mills that must never heat the wheat during grinding, in order to maintain the organoleptic properties of the raw materials. All Fabbri pasta is made and dried at temperatures strictly below 38°C : to guarantee an extraordinary ability to hold sauces.