{"title":"Marchesi Frescobaldi","description":"","products":[{"product_id":"tirrena-paccheri-ancient-grain-pasta-from-tuscany","title":"Paccheri -  Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eLarge, commanding tubes — paccheri made from three ancient Tuscan wheat varieties, slowly dried for 96 hours at temperatures below 38°C. The shape, the wheat and the time of drying all do their part.\u003c\/p\u003e\n\u003cp\u003eThe Frescobaldi family has shaped Tuscany for seven centuries. Wine, oil, land — their estates span some of the most celebrated terroir in Italy, shaped by the mild climate and the afternoon breezes of the Tyrrhenian Sea. Tirrena is their pasta: an entirely Tuscan product, from seed to table, that carries the same philosophy behind everything they make.\u003c\/p\u003e\n\u003cp\u003eThe grains are three ancient varieties — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — cultivated on the family estates and harvested in summer. They are milled at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e, a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain. The pasta is then made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti — a workshop founded in 1893 — where it is bronze-drawn and dried in static chambers, slowly, at temperatures strictly below 38°C. Nothing is rushed.\u003c\/p\u003e\n\u003cp\u003eMade for the sauces that need a sheet wide enough to hold them: meat ragùs, slow-cooked sauces, stuffed preparations, hearty vegetable and legume sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 gr","offer_id":52930840559952,"sku":"MER-009","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-paccheri.jpg?v=1776957481"},{"product_id":"tirrena-linguine-ancient-grain-pasta-from-tuscany","title":"Linguine - Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eSlender ribbons of golden pasta — linguine made from three ancient Tuscan wheat varieties, slowly dried for 120 hours (five days) at temperatures below 38°C. The lightness of the shape, the depth of the wheat behind it.\u003c\/p\u003e\n\u003cp\u003eThere is a version of Tuscany that has nothing to do with tourism — one of fields, wind, and patient farming. The Frescobaldi family has cultivated it for seven centuries, and Tirrena is the pasta that carries that history in the most elegant possible form. An entirely Tuscan product, from seed to table.\u003c\/p\u003e\n\u003cp\u003eLinguine are, by nature, a shape of restraint. Long, narrow, elegant — they work by subtlety, carrying sauce without dominating it. What Tirrena brings to this format is depth: three ancient varieties — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — cultivated on the family estates, where the mild Tuscan climate and the afternoon breezes off the Tyrrhenian Sea give the grain its character. Milled at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e, a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain. The pasta is then made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti — a workshop founded in 1893 — where it is bronze-drawn and dried in static chambers, slowly, for five days at temperatures strictly below 38°C.\u003c\/p\u003e\n\u003cp\u003eMade for sauces that work with elegance rather than weight: pesto alla genovese, light seafood preparations, vongole, simple tomato with herbs, lemon and good oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 gr","offer_id":53069480395088,"sku":"MER-008","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-linguine.jpg?v=1776957505"},{"product_id":"tirrena-spaghetti-no-5-ancient-grain-pasta-from-tuscany","title":"Spaghetti No.5 - Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eThe most familiar shape in Italian cooking, made from three ancient Tuscan wheat varieties — spaghetti slowly dried for 144 hours (six days) at temperatures below 38°C. The most known shape, made with the least known wheat.\u003c\/p\u003e\n\u003cp\u003eSpaghetti needs no introduction. It is the shape that has crossed every border and appeared on every table. Which is precisely why what is inside it matters: a long, smooth strand is a clear surface, and there is little a sauce can do to disguise what lies beneath it.\u003c\/p\u003e\n\u003cp\u003eThe wheat behind Tirrena Spaghetti No.5 comes from the Frescobaldi estates in Tuscany, where three ancient varieties — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — are cultivated in a landscape shaped by the mild climate and the afternoon breezes of the Tyrrhenian Sea. These are heritage grains that predate intensive farming, with the natural character of the wheat preserved through the entire chain. They are milled at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e, a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain.\u003c\/p\u003e\n\u003cp\u003eThe pasta is then made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti — a workshop founded in 1893 — where it is bronze-drawn and dried in static chambers, slowly, for six days at temperatures strictly below 38°C. Nothing is rushed.\u003c\/p\u003e\n\u003cp\u003eMade for the great Italian classics: aglio, olio e peperoncino · cacio e pepe · carbonara · pomodoro e basilico · alle vongole · alla puttanesca · light seafood sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 gr","offer_id":52930891284816,"sku":"MER-007","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-spaghetti.jpg?v=1776957526"},{"product_id":"tirrena-tortiglioni-ancient-grain-pasta-from-tuscany","title":"Tortiglioni - Ancient Grain Pasta from Tuscany","description":"\u003cp\u003eShort, ridged tubes twisted along their length — tortiglioni built to catch and hold sauce. Made from three ancient Tuscan wheat varieties and slowly dried for 84 hours (three and a half days) at temperatures below 38°C. A small shape that carries a lot.\u003c\/p\u003e\n\u003cp\u003eThe tortiglioni is a shape with a purpose. Its ridges run at a slight diagonal along the tube, spiralling gently as they go — not for aesthetics, but to grip. Every channel, every groove is there to catch sauce, to hold it, to carry it through to the bite. It is engineering in \u003cem\u003esemolato\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eWhat Tirrena brings to this format is the same rigour that runs through every product bearing the Frescobaldi name. The wheat — \u003cem\u003eSenatore Cappelli\u003c\/em\u003e, \u003cem\u003eKhorasan\u003c\/em\u003e and \u003cem\u003eEvoldur\u003c\/em\u003e — grows on the family estates in Tuscany, in terrain shaped by the mild climate and the afternoon breezes off the Tyrrhenian Sea. They are heritage varieties that predate intensive farming. After milling at \u003cem\u003eMolino Borgioli\u003c\/em\u003e in Calenzano into \u003cem\u003esemolato\u003c\/em\u003e — a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain — the tortiglioni are made at \u003cem\u003ePastificio Artigiano Fabbri\u003c\/em\u003e in Strada in Chianti, a workshop founded in 1893. Bronze-drawn, dried in static chambers, slowly, at temperatures strictly below 38°C.\u003c\/p\u003e\n\u003cp\u003eMade for sauces that need something to catch onto: meat ragùs, slow-cooked sauces, baked pasta dishes, vegetable and legume preparations, anything with body that wants a shape that holds it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains WHEAT. May contain traces of eggs, soy and mustard.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 gr","offer_id":52930930639184,"sku":"MER-013","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pasta-tirrena-tortiglioni.jpg?v=1776957605"},{"product_id":"laudemio-extra-virgin-olive-oil-by-frescobaldi","title":"Laudemio Frescobaldi - Tuscan Extra Virgin Olive Oil","description":"\u003cp\u003eIn the Middle Ages, \u003cem\u003eLaudemio\u003c\/em\u003e was the name given to the finest part of the harvest — the portion reserved for the lord of the land. The word comes from the Latin \u003cem\u003elaus\u003c\/em\u003e, meaning praise. Already in that era the Frescobaldi family produced wine and olive oil on their own estates in Tuscany.\u003c\/p\u003e\n\u003cp\u003eThe Frescobaldi family has cultivated these hills around Florence for seven centuries. In 1988 they gave the name Laudemio to their olive oil: not a quantity, but a standard — the highest expression of the oil from their own groves, made only from their olives, from their land.\u003c\/p\u003e\n\u003cp\u003eThe olives are picked early, in autumn — in October, never beyond November — before full ripeness, to capture their emerald-green colour and aromatic freshness. They are pressed within hours of harvest, in the family's own mill in Pelago, then filtered for a clear, bright oil. The result is intensely fruity, with notes of freshly cut grass and artichoke and a balanced peppery finish.\u003c\/p\u003e\n\u003cp\u003eRecognised internationally: Tre Foglie from Gambero Rosso (2020, 2022), Grande Olio from Slow Food (2018, 2019, 2020) and Gold at the New York International Olive Oil Competition (2019, 2020, 2021, 2022).\u003c\/p\u003e","brand":"Meregalli","offers":[{"title":"500 ml","offer_id":53023930286416,"sku":"MER-002","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/frescobaldi_1800x1800_4.webp?v=1780489249"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/collections\/Laudemio-frescobaldi-hand-picked.jpg?v=1780913549","url":"https:\/\/dolcebuona.com\/en-eu\/collections\/marchesi-frescobaldi.oembed","provider":"Dolcebuona","version":"1.0","type":"link"}