The Pastificio Fabbri in the prestigious yearbook “Eccellenza Pastaria”

Pastificio Fabbri’s pappardelle of San Lorenzo and stracci toscani extruded using bronze dies and dried in static cells for 3/5 days at a temperature of less than 38 degrees Centigrade

“Eccellenza Pastaria is the prestigious yearbook that brings together the best in Italian and international pasta production. Eccellenza Pastaria is published by Pastaria and is an elegant catalog of quality products, each unique in its own way, arranged in alphabetical order. Each product is presented on a double page spread accompanied by a detailed description, list of ingredients, beautiful photo of the product and one of its packaging, a technical data chart, the company logo and details of the manufacturer, as well as contact details of the sales managers. The text is in both Italian and English.

Pappardelle of San Lorenzo:

“The name of this product recalls the ancient feast of San Lorenzo which, in Florence, has been celebrated for many centuries in the basilica and its surrounding district, both of which are named after the saint, with magnificent celebrations involving the whole city. In the Florence of Renaissance times, there were many bakeries in the district of San Lorenzo and on 10 August the bakers would decorate their shops with imaginatively shaped loaves, while the pasta makers would prepare very thin sheets of pasta which they would cut into broad strips with crimped edges, which they called “lasagne”, but which were, in actual fact, pappardelle. Both the bread and the pasta were offered to the poor. Pastificio Artigiano Fabbri’s pappardelle of San Lorenzo are produced using semolina obtained from top quality grains, they are extruded using bronze dies and dried in static cells for 3/5 days at a temperature of less than 38 degrees Centigrade, in order to keep their organoleptic qualities intact. They are available in 500 g packs, both in the elegant cylindrical cardboard pack or in transparent plastic bags.

Ingredients

Semolina, water.

Stracci toscani (tuscan rags):

Pastificio Artigiano Fabbri’s stracci toscani (Tuscan rags) are produced using semolina obtained from top quality grains, they are extruded using bronze dies and dried in static cells for 3/5 days at a temperature of less than 38 degrees Centigrade, in order to keep their organoleptic qualities intact.

Connected with the ancient and traditional feast of San Lorenzo, they derive their shape and name from the custom of breaking – or rather of “tearing” – into pieces the pappardelle which were usually produced in the pasta-makers’ shops in the San Lorenzo district in Florence, prior to distributing them to the population at large on 10 August for the feast of the saint.

Stracci toscani are available in 500 g packs.

Ingredients

Semolina, water.