Tirrena is deeply connected to Tuscany and crafted at the estates of the Frescobaldi family for over 30 generations. Cultivating traditional excellence with creativity, experience, and innovation for more than 1,000 years.
Ancient Grains
Tirrena is a semi-whole durum wheat semolina pasta. Therefore, it is rich in fibers, polyphenols and vitamins. Natural drying for more than 72 hours preserves the organoleptic qualities of the ancient grains. This guarantees its superior nutritional qualities and high digestibility.
Tirrena is deeply connected to Tuscany. It is crafted in the estates of the Frescobaldi family, which has been cultivating excellence with creativity and experience, innovation and tradition, for more than 1,000 years.
Craftsmanship
Tirrena is made by following a natural processing method that has been handed down for generations. The pasta is bronze drawn and then slowly dried in static cells (from 72 to 144 hours) at temperatures below 38°C to preserve its organoleptic qualities. This type of processing makes Tirrena a unique pasta that smells of wheat, and gives the pasta, in addition to its hazelnut color, high digestibility and an extraordinary ability to absorb seasonings.
The Frescobaldi Family
The history of the Frescobaldi family begins more than a thousand years ago and is intimately linked to the history of Tuscany.
This deep and ancestral bond has never waned: for 30 generations the Frescobaldi’s have been combining tradition and innovation, always striving for artisanal excellence.
Frescobaldi is to this day one of the most important family farms on the Italian landscape.
A solid and dynamic reality that knows how to get the best out of the Tuscan territory, through cultivation that is always respectful of the environment and the wonderful diversity of its estates.
The varieties of grains used: Senatore Cappelli, Khorasan and Evoldur.
