Tortiglioni - Ancient Grain Pasta from Tuscany

Short, 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.

The 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 semolato.

What Tirrena brings to this format is the same rigour that runs through every product bearing the Frescobaldi name. The wheat — Senatore Cappelli, Khorasan and Evoldur — 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 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 tortiglioni are made at Pastificio Artigiano Fabbri in Strada in Chianti, a workshop founded in 1893. Bronze-drawn, dried in static chambers, slowly, at temperatures strictly below 38°C.

Made 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.

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