Do you know our secret ingredient?
A plate of pasta; there is no other simpler and yet tastier dish in the world that can successfully put on the table a perfect harmony of pleasure and well-being. The origin of pasta is not well defined but we know for certain that it is the first dish of the Meditteranean diet : a unique and delicious gift that was handed down from the past; the expression of a very unique Italian style. In the year 1860 in Castiglion Fiorentino, a small town in the province of Arezzo, right in the heart of Tuscany, where both air and water assume an authentic taste, the Fabianelli family began to mix water and durum wheat semolina industrially, starting from the established tradition of local pasta masters. The product you can taste on your table today is the fruit of putting organizational capacity in a meticulous work that respects, along the entire chain of production and not only, the rules of those who have made of their life a product for life that is appreciated all around the world.
Pasta Toscana was born from a story made of passion and tradition
Today, Pastificio Fabianelli exploits all of its production capacity of more than 1000 quintals a day of pasta, with a variety of shapes that can satisfy even the most fancy palate. This is how from a history of passion and dedication, after accurate research and special production processes, Pasta Toscana is born. Pasta Toscana cannot be told: it must be tasted, savoured and eaten. It is the Pasta. It does not overcook, and thanks to the accurate production process and the tough and tenacious gluten it emanates a unique fragrance that comes from the quality of our wheat. The genuine taste and unique colour that derives from the bronze drawing is easily recognizable and talks about the land of Tuscany. All this, together with the use of semolina free from impurities, preserves the value, authenticity and naturalness of a product that Fabianelli has created with the cure of a tradition carried on for 150 years.