Artigiano Fabbri pasta factory
Artisanal pasta since 1893
We have made our pasta exactly the same way since 1893, without any changes, passing the company down directly from father to son in Piazza Emilio Landi in Strada in Chianti.
Over 130 years of experience
The excellence of our raw materials combined with over 130 years of experience ensures that our pasta is highly digestible and has a unique flavor.
At Pastificio Artigiano Fabbri, we adhere to traditional pasta-making methods in every phase: we use the best organic semolina and durum wheat flours from carefully selected grains, milled by trusted mills. Throughout the production process, we use very low temperatures that never exceed 38 degrees Celsius.
At the end of the production cycle, the pasta is dried slowly (from 3 to 6 days depending on the shape) to preserve the product's organoleptic properties. Essential are the use of bronze dies and the original machines from the 1950s.
100% Italian organic grains
Our pasta
Our pasta shapes are divided into four lines:
Each shape has its own history and recipe, as preparing a pasta dish requires specific considerations including shape, surface, texture, and sauce absorption.
Our pasta
The Fabbri method
For 5 generations, the Fabbri Method has focused on the entire supply chain.
From selecting the best wheat to gentle pasta-making and drying at natural temperatures. All this is done with original machinery and bronze dies from the 1950s.
Four lines of pasta
Our artisanal pasta
100% Italian grains, milled at very low temperatures, give life to our lines of organic artisanal pasta.
Our company selects 100% Italian organic grains based on their nutritional properties, gluten quality, and aromas and flavors.
Our artisanal pasta
Four lines of organic pasta
You will find four lines of organic artisanal pasta, including: three made from 100% Italian wheat and one from 100% Italian spelt.
