{"id":10324,"date":"2022-02-19T17:50:49","date_gmt":"2022-02-19T16:50:49","guid":{"rendered":"https:\/\/www.radici-italiane.com\/2021\/10\/22\/pastificio-artigianale-fabbri\/"},"modified":"2023-08-05T12:13:25","modified_gmt":"2023-08-05T10:13:25","slug":"floronce-box-typical-pasta-tuscany","status":"publish","type":"post","link":"https:\/\/www.radici-italiane.com\/en\/floronce-box-typical-pasta-tuscany\/","title":{"rendered":"Typical Pasta of Tuscany – Florence Box"},"content":{"rendered":"

Find out more about the typical pasta of Tuscany that is part of the Florence Box by Radici Italiane.<\/h4>\n

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We pass through the entrance of Pastificio Fabbri and find ourselves in a rural atmosphere, where relics related to the world of pasta<\/strong> abound, such as bronze<\/strong> dies, stone millstones<\/strong>, and fine wooden<\/strong> presses dating back to the late 19th century.<\/strong><\/p>\n

\"Spaghettoni<\/p>\n

Giovanni Fabbri is the owner of the pasta factory, located in Strada in Chianti,<\/strong> and he is immediately ready to explain to us how punctilious the pasta maker’s work is: from the careful selection of the grains to the milling, from the drawing by means of ancient machinery to the slow drying of the pasta.<\/p>\n

Giovanni caresses the spaghetti that are left to rest for about five days, just as if they were his creatures, letting us observe how uniform they are, a sign of processing at temperatures that never exceed 38\u00b0.<\/strong><\/p>\n

\"pasta<\/p>\n

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The Fabbri Family History<\/h4>\n

It took all the determination possible to keep the traditional artisanal method,<\/strong><\/a> having to overcome numerous setbacks. Such as what happened to the father during World War II, who due to the cold returned from the Russian front without his toes, which were amputated.<\/p>\n

In 1959, at the height of the economic boom, the Fabbri<\/a> family<\/strong> resumed production, moving to a building just across the central square from Strada in Chianti<\/a>, remaining faithful to their artisanal line, despite the prevailing industrialization that characterized all economic sectors.<\/p>\n

Giovanni shows us a document from 1928 that tells of the first national wheat exhibition, an event that aimed to present all the different types of grains in Italy, a great opportunity to bring together different knowledge and processing techniques derived from the peculiar regional traditions.<\/p>\n

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Spaghettoni Toscani<\/strong> are the Pastificio’s flagship product, rolled in an elegant yellow paper and to be served with a nice sauce to enjoy them at their best. Once tasted they turn out to have an exceptional texture and are the result of the so-called “Fabbri artisanal method,” complete attention to the entire pasta production chain.<\/p>\n

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