Fabbri Pasta ranks first in the food magazine 'Gambero Rosso'

The Fabbri "toscani spaghettoni" ranked No. 1 ex aequo in the taste test: first among the best for size, cooking, and drying.

“Gambero Rosso” – No. 260, Year 22 – September 2013 – Professione Sala (Download the original article here)

Excerpt from the article:

"1st ex aequo: Artisan pasta makers since 1893, in the DOCG lands of Chianti. The 'toscani spaghettoni,' made from Italian semolina provided by the Borgioli mill in Calenzano, are dried at under 38°C for six full days in traditional static drying rooms. They are champions of the super macaroni: 2.8 millimeters in diameter and require 18 minutes of cooking. It’s incredible how they remain firm and uniform once drained, offering a wonderful chew. A miracle of drying. Packaged in straw paper bags with a Franciscan elegance, they appear light yellow, slightly amber, stiff, compact, and rough to the touch when raw. An intense aroma of semolina before, during, and after cooking satisfies the palate with a sweet flavor and persistent aromas reminiscent of flour, mills, and bread, as well as their enjoyable and firm 'chewiness.' Not even a trace of starch on the outside. They become slightly slippery once cooked and should be drained a little before the 18 minutes. The same format is also made with organic Senatore Cappelli semolina.