Tirrena is made using a natural production method that has been passed down through generations.
CULTIVATION
MILLING
PROCESSING
01
CULTIVATION
Hard ancient durum wheat varieties are grown on the Frescobaldi estates in Tuscany.
THE SEASONS
The journey of Tirrena’s ancient grains follows the natural rhythm of the Tuscan seasons, from soil preparation to the final harvest.
SOIL REGENERATION
August / November
Mechanical tillage of the soil to accommodate the seed.
plowing and subsoiling
After the summer harvest and moderately deep tillage, while respecting the fertile layers, the soil enters a crucial phase of regeneration. This promotes oxygenation of the surface layers and allows crop residues to be buried, contributing to the formation of organic matter. During this phase, the soil’s microfauna also becomes active: bacteria, fungi, and microorganisms work silently to transform organic matter into nutrients available for subsequent crops.
In the clayey-silty soils typical of the Frescobaldi Estates in Tuscany, the ability to retain water and release it gradually is a crucial agronomic factor. This is where the foundation for a balanced production cycle is laid.
SOWING PROCESS
November / December
Distribution and burial of wheat seeds in tilled soil, with seeding rates adjusted according to the characteristics of each individual field.
Sowing
When the soil reaches the right level of texture and moisture, fall sowing begins.
Prior to this step, surface tillage and organic fertilization are carried out to ensure the crop receives an adequate supply of nutrients during the early stages of development. The wheat seed is placed in the soil at a depth of a few centimeters, generally between 3 and 5 cm (as the saying goes: “it must hear the bells”), with a density suitable for ensuring uniform distribution of plants across the field.
PLANT NUTRITION AND PROTECTION
January / June
Providing nutrients tailored to the specific needs of plants.
Germination and Vernalization
After sowing, the germination process begins thanks to the presence of humidity and favorable temperatures. The seed absorbs water, activates metabolic processes, and develops the primary radicle, which begins to anchor itself in the soil, simultaneously with the first leaflet.
During the depths of winter, growth of the above-ground portion slows down and root development intensifies, partly due to vernalization, an essential process for a successful harvest. Beneath the soil surface, therefore, activity is intense. The root system continues to work and expand.
Jan / Feb
Tillering and Culm elongation
The plant then develops new basal shoots through the tillering process, which will largely determine the final density of the ears.
As temperatures rise, the plant enters the culm elongation stage. The culms begin to elongate rapidly, and the plant’s structure takes shape: leaves, nodes, and internodes develop according to a precise physiological balance.
During this phase, nutrient uptake becomes critical for supporting vegetative growth and the formation of future ears. The field gradually changes in appearance: the wheat becomes taller, denser, and more uniform, transforming the landscape into an intense green expanse.
Mar / Apr
Booting, Earing, and Flowering
The so-called “booting” stage marks the moment when the ear forms inside the culm, causing a slight swelling of the stem. Shortly thereafter, heading occurs: the ear emerges completely and becomes visible in the field. This is followed by flowering, a very rapid yet decisive process. The small wheat flowers open for just a few hours and self-pollinate, giving rise to the caryopses—that is, the grains that will make up the harvest.
This stage is particularly sensitive to weather conditions: excessive temperatures or heavy rains can affect fruit set and the final quality of the crop.
Apr / May
Ripening Process
After flowering, the caryopsis-filling phase begins. Through photosynthesis, the plant transfers sugars and nutrients to the grain, which gradually accumulates starch and protein.
The ears change color: from bright green to golden yellow. This is the waxy ripening stage, during which the grain takes on an increasingly compact texture. As ripening progresses, thanks to the dry climate and the breezes from the Tyrrhenian Sea, the water content drops below 35%, and the accumulation of starch, proteins, and polyphenols reaches its peak. In some grains, a small dark spot can be seen at the base, a sign of the vascular separation from the mother plant.
May / Jun
Full Maturity and Harvest
June / July
Wheat is harvested when the plants have reached natural maturity and the grain moisture content is low.
Threshing Process
When the plant completes its biological cycle and the grain moisture content drops to around 10–12%, the wheat reaches physiological maturity. This is when the crop is ready for harvest. The golden field thus marks the conclusion of a process that began months earlier, a balance of climate, soil, and agronomic knowledge. It is the meeting point between nature and human labor, the beginning of the journey that will transform the wheat into pasta.
02
MILLING
After the harvest in July, the wheat is taken to the Molino Borgioli mill in Calenzano (FI) for milling.
SEMOLATO
Durum wheat semolato is a semi-whole wheat flour: the outer layer of the bran—which is woody, bitter, and offers no nutritional benefits—is removed, while the inner part of the bran, containing beneficial fiber, vitamins, and polyphenols found in the wheat germ oils, is retained.
This choice was made to create a Tirrena product with the sweet and pleasant taste of semolina, while preserving the optimal nutritional value of whole wheat. This makes Tirrena a unique product not easily found on the market, made possible thanks to our integrated supply chain.
03
PROCESSING
Processing is entrusted to the Pastificio Artigiano Fabbri in Strada in Chianti (FI), a historic company founded in 1893 that exemplifies excellence in slow, low-temperature production.
Tirrena is made by following a natural processing method that has been handed down for generations.
DRYING
To fully transfer the qualities of Frescobaldi wheat to the pasta, Tirrena is produced using a natural processing method that has been handed down for generations. The pasta is extruded through bronze dies and then slowly dried in static chambers (for 84 to 144 hours) at temperatures below 38°C, to preserve the organoleptic qualities of the ancient grains.
DRYING TIMES
LONG PASTA
4/6
days
spaghetti n.3
spaghetti n.5
linguine
SHORT PASTA
3/4
days
tortiglioni
casarecce
penne rigate
fusilli
SPECIAL SHAPES
3/4
days
tortiglioni
casarecce
penne rigate
