Paccheri - Ancient Grain Pasta from Tuscany

Large, 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.

The 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.

The grains are three ancient varieties — Senatore Cappelli, Khorasan and Evoldur — cultivated on the family estates and harvested in summer. They are 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, at temperatures strictly below 38°C. Nothing is rushed.

Made for the sauces that need a sheet wide enough to hold them: meat ragùs, slow-cooked sauces, stuffed preparations, hearty vegetable and legume sauces.

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