Pasta Tirrena comes from the best terroir for growing ancient grains, thanks to the symbiosis of cool soils, mild climate and breezes from the Tyrrhenian Sea.
The mineral features of the soil, combined with the knowledge of the Frescobaldi family, give this pasta a unique personality.
Natural drying for more than 72 hours preserves the organoleptic qualities of the ancient grains.
It is artisanal.
It is 100% Tuscan.
Tirrena is a semi-whole durum wheat semolina pasta. Therefore, it is rich in fibers, polyphenols and vitamins.
This guarantees its superior nutritional qualities and high digestibility.
The used varieties of grains are: Senatore Cappelli, Khorasan and Evoldur.
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.
The pasta making takes place in Tuscany.
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 gives the pasta, in addition to its hazelnut color, high digestibility and an extraordinary ability to absorb seasonings.
This type of processing makes Tirrena a unique pasta that smells of wheat.
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 Frescobaldis have been combining tradition and innovation, always striving for 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.
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