Linguine - Ancient Grain Pasta from Tuscany

Slender 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.

There 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.

Linguine 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 — Senatore Cappelli, Khorasan and Evoldur — 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 Molino Borgioli in Calenzano into semolato, 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 Pastificio Artigiano Fabbri 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.

Made for sauces that work with elegance rather than weight: pesto alla genovese, light seafood preparations, vongole, simple tomato with herbs, lemon and good oil.

Contains WHEAT. May contain traces of eggs, soy and mustard.