It all began in the 1990s, when many small food shops, long-standing customers of the pasta factory, were forced to close due to the expansion of large-scale retail.

To respond to this situation, Giovanni Fabbri, in collaboration with the Department of Agricultural Genetics at the University of Florence, began developing a local supply chain with farmers in the area, also involving his trusted mills.

At a time when very few people were interested in ancient wheat varieties, we were already working with carefully selected semolina which, combined with our natural drying method, enabled us to introduce a product to the market with unique organoleptic qualities and digestibility, in clear contrast to industrial pasta. Over time, Giovanni Fabbri has succeeded in building dozens of supply chains that are now recognised as benchmarks of excellence and pioneers in the world of artisan pasta.

We make our knowledge of the entire supply chain available to these companies, from the wheat field to pasta production: we produce pasta according to the Fabbri Method, using their wheat and their own label.