Connection between pasta and wine - in collaboration with Triple A

Connessione tra pasta e vino - in collaborazione con Triple A

We often don't realize the unique connections that exist between the world of pasta and that of wine. Triple A has explored this fascinating topic in an article that we present below.

"A glass of wine and a plate of pasta on a table, a red and white checkered tablecloth, the chirping of cicadas in the air. But even without falling into clichés, just the full glass next to a plate of steaming pasta on the table , alone, awaken the idea of ​​home in the mind. These two foods, in fact, unconsciously represent simulacra of Italian culture in the collective imagination, not only of gastronomic culture but also of everyday culture. “Call me when you're almost there and I'll throw away the pasta” it is one of the most powerful expressions of love we can receive. Added to this expression is the consideration of keeping the guest's glass full of wine. 

A family lexicon spoken at the table by an entire nation through a series of small silent gestures.

In the gestures of these foods there was also the preparation, slow and repeated movements by the artisans and farmers, actions also repeated at home, which told of a time when what ended up on our tables came from someone whose hands we had shaken and looked in the eye. Not only in the countryside but also in the city, as for wine which gave the opportunity to escape out of town and fill the trunk with the farmer's wine. So grandfather's cellar was crowded with objects accumulated over a lifetime, the small bike with wheels on which we had scraped our knees moved towards the bottom to make room for the demijohns, bottles and corks. Always supervised by the calendar hanging on the wall which remembered the saints and the phases of the moon.

Giovanni has dark, deep eyes, large hands and the confidence of someone who knows he is on the right path. Giovanni's family has repeated the same gestures within the Pastificio Fabbri for four generations. He started working as a pasta maker at the age of sixteen, inheriting the savoir faire from the family that has owned the pasta factory in Strada in Chianti since 1893. The sirens of the industry here were not heard and so the old “Cantini” continuous press remained in the same where grandfather Renzo had placed it in 1958 and continues to deal with the kneading, kneading and drawing of the dry pasta in the pasta factory. When you ask Giovanni what's different about his pasta, he replies that he didn't add anything different, they've always made it that way. You will also find the same calm, the same security and the same deep gaze when you stop to talk to old farmers and winemakers, ask them why they have never changed the way they make their wine. An embarrassed smile, almost as if they wanted to justify themselves, as they spread their arms exclaiming "My father and my grandfather have always done this, I learned from them" .

The world of artisans is a world of research, personal and generational, to find the best raw materials. Like the winemaker who knows and takes care of his grapes, wheat also becomes fundamental for the production of a pasta that reflects the same craftsmanship . If in the world of wine the winemaker has the fortune and the burden of being able to follow all the production steps from planting a cutting to bottling, in the world of food craftsmanship one relies on a network of trusted colleagues: the farmers who grow wheat, even the ancient varieties, without pesticides and using green manure to keep the soil fertile, the mills who delicately, slowly and constantly grind the grains so as not to strip them of fibre, vitamins and mineral salts and return the flour at the pasta factory. A network of artisans who in their sector reiterate the same gestures, brought to perfection, mechanisms of the same machine to put pasta with the best nutritional qualities on our tables every day.

But not only the quality of the raw materials, in wine as in pasta, is a fundamental factor: to these are added the processing method and time. In the Fabbri Pastificio we continue to work according to the teachings of our grandparents: during pasta making the temperatures do not exceed 38°C and the drying follows a pace that would make the industry pale, between three and six days depending on the format.

Observation is another factor that is very important to those who take care of the vineyard, observing to understand the nature around us, observing to predict. Giovanni also taught his son Marco, the fifth generation of Pastificio Fabbri, this concept. In fact, observation in the pasta factory serves to adapt the duration of pasta drying based on the seasons, because in craftsmanship there should be no place for rules and standardization of procedures. It is through all these cares that we notice that the artisans of the Triple "A" Pantry speak the same language as the Artisan Artist Farmers, like the winemaker who passes between the rows every morning, tastes a grape and checks the ripeness of the grapes to understand when to harvest, at the right time he brings the grapes to the cellar and makes wine, taking advantage of the teachings received from those who harvested that wine before him. The patience of those who know the mysteries, whims and needs of a grape and a territory and support the wine in the cellar for as long as necessary.

Looking at them, they would seem like just a plate of pasta and a glass of wine, but intrinsically this dish and this glass still speak of home, of traditions and roots, but above all of love towards one's work, one's land and towards others. And when quality, respect for raw materials and time is missing on the plate and in the glass, you can feel it and see it."


We hope you found Triple A's article as interesting as we did. The magic that comes from the encounter between pasta and wine is an art worth exploring and experimenting with.