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“More than 100 years went by since my grand-grandfather Giovanni started to produce pasta in the heart of Chianti region, where Pastificio Fabbri is still today. He started as things started at that time: an idea, few tools available and much much passion.”

After five generations, pasta is still produced with bronze moulds, but the “real secret” that we have been handed down is low temperature drying process, with temperature always remaining below 38°C. This means that it usually takes from 3 to 6 days to complete the drying process, thus guaranteeing a product with unaltered nutrition qualities, rich in wheat flavour and fragrance.

Pasta is produced with semolina coming from varieties of wheat selected not for the quantity, but for the quality of the gluten they contain.

Nutritions Facts per 100g:

Energy 354 Kcal (1478 KJ)
Protein 12g
Total Fats 1.8g
Carbohydrate 72g
Fibre 2.8g

The pasta is packaged with transparent 500 gr. package, which usually has a diamond-shaped label that recalls the ancient price tags, used in the old groceries for indicating prices.

For further information on formats, such as size, cooking time, articles or recipes where pasta is the protagonist click MANICHE DI FRATE

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