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Florence Box: Pastificio artigianale Fabbri

We push the front door of the Pastificio and we find ourselves in a wonderfully archaic atmosphere, where relics related to the world of pasta abound, such as bronze dies, stone millstones, precious wooden presses dating back to the end of the nineteenth century. We cross the threshold that separates us from the realm of production, where Giovanni leads us, a pasta maker generous with his knowledge as well as an effective communicator of what it means to produce artisan pasta in our contemporaneity: from the careful selection of the grains to the milling according to the canons of the Italian tradition , from cooking using ancient machinery to drying the pasta in special cells. This last phase is the one to which particular importance is dedicated, which can be seen from how Giovanni caresses the spaghetti left to rest for about five days, just as if they were his creatures, showing us how homogeneous and uniform they are, a sign of slow processing. reduced temperatures.

All possible self-denial was needed to be able to maintain the tradition, which has lasted for over a century, overcoming numerous inconveniences, such as that of the father who returned from the Russian front without his legs, which were amputated. In 1959, in full economic boom, the Fabbri family resumed their entrepreneurial adventure by purchasing a building right on the other side of the central square of Strada in Chianti, using all the energy necessary to remain faithful to their artisan line, despite the imminent industrialization that characterized all economic sectors. Giovanni shows us a document from 1928 that tells of the first national wheat exhibition, an event that had the purpose of presenting all types of wheat in Italy, a fundamental step for what was once “the battle of wheat”, a great opportunity to coordinate different knowledge and processing techniques. The pasta factory carries with it a long history but the ingenuity is still intact, like that of wanting to revive the “flying saucers” pasta line, in honor of an anecdote that goes beyond the limits of legend. At the Franchi stadium, during the Fiorentina-Pistoiese match in 1955, a UFO sighting by a multitude of people was reported for the first time in Italy, which generated an unprecedented media sensation. The type of pasta in question looks just like a shape of a flying saucer, which plays with the history of our country, whose roots can also be traced in the handing down of truths and, sometimes, even real legends rooted in our communities, such as that of the Pastificio artigianale Fabbri.