Traceability of the wheat, certified Tuscan supply chain, high nutritional value products: these are the fundamental points of the Pasta Toscana Project, born from the intuition and continuous research of Pastificio Fabianelli – a company that has been producing pasta for over 150 years in the Castiglion Fiorentino plant.
Pasta Toscana is produced with durum wheat from a certified supply chain of farmers in Tuscany. Traceability is guaranteed by the QR-code on the back of the packages that consumers can easily consult. All you need is a smartphone to view the area of origin of the wheat used to produce the pasta contained in the package.
The accurate selection of raw materials is only the first step of the production process, which culminates with bronze drawing and slow drying at low temperature to keep the nutritional properties of the wheat intact and give the pasta a unique fragrance and consistency.
There are several lines proposed by Pasta Toscana: Pasta Toscana Classic is made with high quality durum wheat; a harmonipastaous, rough and porous pasta to better retain the seasoning. Pasta Toscana Organic made from organic durum wheat semolina cultivated in Tuscany, without pesticides or chemical fertilizers, in full respect of the environment.
Whole Wheat Pasta Toscana with Omega 3 with excellent organoleptic properties, helps preserve health, thanks to the addition of Omega 3 from flaxseed flour.
New products: Organic Egg Pasta Toscana, made with fresh Italian organic free-range eggs; Traditional Pasta Toscana with Pici, handcrafted with semolina and high-quality raw materials; Pasta Toscana Sauces: Chianina Meat Sauce, Wild Boar Meat Sauce and Aglione Sauce, with carefully selected and controlled ingredients, respecting tradition.
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