Press

Scatti di Gusto celebrates the Fabbri family’s production method and recommends 5 restaurants where you can enjoy Fabbri Pasta.

In the episode dedicated to the world of pasta, a symbol of Made in Italy, Pastificio Artigiano Fabbri is also featured.

Founded in 1893, the Fabbri pasta factory still produces today following the traditional production methods.

Pasta from ancient grains: high-quality pasta, more digestible and nutritious

Giovanni Fabbri knows everything about pasta. And he proudly shows visitors around his business. Beyond the durum wheat semolina that enters the factory, sourced from old varieties still cultivated by a few farmers, the secret...

A story that begins in the last decade of the 19th century when great-great-grandfather Giovanni Fabbri purchased a plot of land in the square of Strada in Chianti and started a business in milling, pasta...

Giovanni Fabbri opens the doors of his pasta factory to the crew of 'Aspettando Antonella' in Strada in Chianti.

These are 'Minipastifici,' artisanal pasta makers that, despite prices up to 10 times higher than their industrial counterparts – we’re talking about 4 euros compared to 50/60 cents – manage to sell even in Fiji,...

The Pastificio Artigiano Fabbri of Strada in Chianti has been a partner and official supplier to the hospitality teams of Yamaha and LCR in MotoGP for four years, which means that champions Valentino Rossi, Jorge...

The 'toscani spaghettoni,' made from Italian semolina provided by the Borgioli mill in Calenzano, are dried at under 38°C for six full days in traditional static drying rooms. They are champions of the super macaroni:...

Elisa Isoardi and Massimiliano Ossini teach us how to choose the best pasta with the help of Giovanni Fabbri, an artisan producer of dry pasta, and Davide Oltolini, a food and wine journalist

Pastificio Fabbri is the official supplier of the Luna Rossa team and a partner of Yamaha Moto GP. The decision to source from the company in Strada in Chianti (Fi) is due to the high...

Giovanni introduces us to his pasta and his famous production method, which prioritizes low temperatures and old wheat varieties.

It is a spaghetti with a diameter of 3 millimeters and a length of 260 millimeters, making it particularly thick, but also rough and porous to better hold sauces. It is produced in two versions:...

Giovanni Fabbri, one of the only eight artisanal pasta producers left in Italy today, has incorporated pasta into his DNA. The origins of his family go back several generations. The family pasta factory has been...

Giovanni, the fourth owner of Pastificio Fabbri, explains how pasta is made using a stone mill and a traditional press

Don’t call it a pasta museum," says Giovanni Fabbri, "because to be honest, what I’ve spent years researching is the history of the Fabbri family, master pasta makers for over a hundred years and millers...

The Spaghettoni Ajo, Ojo, and fresh chili pepper by Adriano Baldassare with pasta from Strada in Chianti.

Giovanni Fabbri tells us all about the making of homemade pasta using his vintage presses while the chefs cook his pasta

Giovanni Fabbri, fourth generation of artisan pasta makers, opens the doors of his pasta factory to show us all the stages of pasta production: from dough mixing to packaging.

Article about Fabbri pasta made with the ancient wheat variety 'Cappelli' in the gastronomic monthly magazine 'Gambero Rosso.'

Minor leagues Heroes : “La Pasta Fabbri” is “one of the best” artisanal pasta producers in Italy. When you wander into Italian food shops, the brands and packaging of major pasta producers are familiar, and...

The Tuscan Spaghetto: Fabbri’s flagship product. Alongside the large pasta factories that, thanks to cutting-edge technology, have made Italian pasta famous worldwide, there are many other smaller businesses that have won the trust and taste...