Pasta – Pastificio Fabbri – Strada in Chianti

The history of our company began during the last decade of the 19th century, when the great-great grandfather Giovanni Fabbri bought a portion of land in the square of Strada in Chianti and set up an activity of milling, pasta-making and resale of foodstuffs. To succeed in getting out of his father's power, Giovanni Fabbri registered everything to his wife, thus creating, according to the laws of the time, a new family group. During the Second World War, many machines were mined and blown up by the star-baked bread mill, from kneading machines to the vertical press for pasta, to take away a good part of the livelihood. Fortunately, a part of the building and the machines have been saved and so the pasta factory has remained in business, which still continues to maintain its passion and attention to the quality of its beginnings.Today the company is made up of two generations: the old generation (4th), represented by Giovanni, who leads the company with the knowledge handed down, and a new generation (5th), Marco and Lisa, who try to make available to all this knowledge.

The wheat used to make dry pasta is durum wheat (Triticum durum) which is different from that of bread. The Semolato pasta is a pasta richer in nutrients than semolina, which gives it a more balanced flavor that goes from the scent of freshly baked bread to freshly cut grass. The dietary fibers present in reasonable quantities contribute to provide the feeling of satiety, lower the blood sugar and the rate of cholesterol in the blood, finally, facilitate intestinal transit. Whatever the type of grain milling, using old wheat varieties, the taste, flavor and elasticity of the pasta multiply. The Semolato pasta is obtained from an ancient variety of wheat of Tuscan origin, the "Cappelli" wheat, named in honor of the Abruzzi senator Raffaele Cappelli, promoter in the early twentieth century of the agrarian reform.