Dissapore: Pastificio Fabbri among the unrivaled artisanal pasta makers

The artisanal pasta ranking, with 12 Italian mini pasta makers we are proud of and their best formats

Dissapore – December 15, 2017

Excerpt from the article:

"In 1999, an Italian family consumed 42.9 kilograms of pasta per year. By 2005, we had fallen below 40. In 2013, we crossed the 30-kilo threshold. 2016 ended with 24 kilos per person (we are still the top consumers worldwide).

However, small Italian pasta brands continue to grow and succeed abroad. These are 'Minipastifici,' artisanal pasta makers that, despite prices up to 10 times higher than their industrial counterparts – we’re talking about 4 euros compared to 50/60 cents – manage to sell even in Fiji, despite the economic stagnation. The reasons? They obsessively focus on artisanal methods and ingredient selection, ensuring flavor, color, and cooking consistency. The key differences lie in the quality of the grains and the slow drying times at low temperatures.

Now, since for us, eating pasta is a cure: from a failed love affair, a frustrating job, a boring husband, or a friend who no longer fulfills us as one, today we update the ranking of artisanal pasta by presenting 12 mini enterprises we are proud of, and for each, the best formats to choose.

Pastificio Fabbri – Spaghettoni

Piazza Emilio Landi, 18 – Strada In Chianti (FI). Tel. 055 858013

Year of establishment: 1893.

2016 turnover: 500,000 euros.

Export share: 50% of turnover, divided between Europe, America, Japan, and Australia.

Wheat origin: predominantly Tuscany (Grosseto and Siena) with a new line dedicated to Sicily.

Ranked format: The Spaghettone, 2.8 millimeters: made from Sicilian wheat and spelt, processed at low temperatures (a maximum of 38 degrees), then dried over six days.