Pastificio Artigiani Fabbri

Pastificio Artigiani Fabbri



The history of Fabbri's pasta factory Artigiano Fabbri began in the last decade of the 9th century. Founded in 1893 in the square of Strada in Chianti, in the province of Florence, it produces dry pasta by processing the best Italian grains and ancient varieties, extruding with bronze dies. Today the company is carried on by two generations: the fourth generation represented by Giovanni, who leads the company with the knowledge handed down, and the fifth, the new one, made up of Marco and Lisa. .

Production method

The wheat used to produce dry pasta is durum wheat, from which three types of flour are obtained: Semolina, Semolato and Integrale. The Semolina used here is obtained from selected grains, in which the quality of the gluten content is sought. Semolato flour is obtained from the ancient variety of 'Cappelli' wheat, characterised by high digestibility, having never been genetically altered by modern agriculture. The grains are milled by trusted mills that never heat the wheat during milling, so that the organoleptic properties of the product remain unaltered. Whatever the type of wheat milling, using old varieties of wheat, the taste, flavour and elasticity of the pasta produced are multiplied. In order not to alter the nutritional properties of the grain of wheat, temperature control plays an important role: during both the drawing and drying phases, temperatures never exceed 38° C, which means that it takes 3 to 6 days to obtain an undamaged finished product.

Country: Italy