Toscana Pasta

For more than 20 years our pasta is produced entirely in Tuscany, using premium quality wheat coming from our territory.

Born from the intuition and continuous research of Pastificio Fabianelli, our pasta not only has excellent organoleptic properties but it helps preserve our health by facilitating the digestive process and contributing to the prevention of cardiovascular diseases. We use high quality hard wheat coming from a qualified supply chain of Italian and Tuscan farmers and the pure water from our territory to offer a product that respects man and environment.

Everything starts from Tuscany where premium quality hard wheat is farmed, where the spring water used to knead the dough runs and it’s here you’ll find the modern plant where the dough is bronze-drawn. And this is where the ancient art of the master pasta makers has been handed down since the past 150 years.

Tuscany is the spirit of our pasta. The selection of the best hard wheat, farmed according to the strict agronomic standards of integrated agriculture, is a guarantee of quality and the starting point for a short supply chain entirely developed within the region.

To be exact, it’s in Castiglion Fiorentino, an enchanting town close to Arezzo overlooking the Tuscan hills, that the Fabianelli family pursues its passion for pasta since 1860. The same passion that has been handed down for 4 generations engaged in keeping the authentic taste of the most appreciated Italian dish.

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