Frescobaldi: Debut of Tirrena, a 100% Made in Tuscany pasta; Unique ancient grains between Tuscany and Mediterranean Sea

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Cultivated in the Frescobaldi estates located southwest to Florence, Tirrena wheat grows pampered by the Tyrrhenian Sea breezes and sun, delivering a genuine Tuscan flavour to the plate.

Tirrena is a distinctive pasta deeply reflective of its terroir, a meticulously managed cultivation area lying southwest of Florence on the Frescobaldi estates, favored by marine breezes from the nearby Tyrrhenian Sea. Composed of the Cappelli, Khorasan, and Evoldir varieties, all strains of ancient grains, Tirrena undergoes a natural drying process, which totally preserves the sensory qualities of each cultivar. The wheat flourishes in a habitat particularly favourable to growing these ancient grains, thanks to a symbiosis of cool soils, mild climate, and afternoon breezes off the Mediterranean.

“Our family business philosophy has always been to ensure that everything we grow embodies and exhibits the characteristics of its place of origin,” commented Lamberto Frescobaldi, President of Marchesi Frescobaldi. “Beginning in the 1980s, we extended that approach to extra virgin olive oil, when we launched our Laudemio brand. Today, we are confident that we can apply the same values and expression of terroir to the pasta sector.”

The history of the Frescobaldi family dates back more than 1000 years and has always been intimately linked to the cultural life of Tuscany. The close relationship with their ancestral land has always remained strong and uninterrupted. Over a full 30 generations, the Frescobaldis have married together tradition, innovation, expertise, and creativity, always striving for excellence in all their activities. Today, they are proud of their standing as one of Italy’s benchmark family wine and agricultural producers and conscious that the name Frescobaldi carries with it the responsibility of drawing out the absolute finest quality from Toscana, through respectful cultivation of the environment and protection of the natural biodiversity on each family estate.

Tirrena pasta is made with semi-whole wheat flour, obtained with a coarser-grained grinding technique. (semolato); Tireena has a higher content of fibre, polyphenols, wheat germ, and vitamins.

“We are honored and proud of the trust that the Frescobaldis have placed in us for this ambitious and crucial project,” stated Marco Fabbri, CEO of the Pastificio Artigiano Fabbri. “We found it exciting to work with a blend of ancient grains such as Cappelli, Khorasan, and Evoldir, all cultivated on the Frescobaldi estates in the southwest of Florence.”

Natural drying: The dough was dried from 72 to 144 hours in static ovens carefully kept below 38°C, conditions that guarantee uncompromised sensory qualities and easy digestibility. This process ensures consistency of taste and gives the pasta not only numerous health benefits but an extraordinary ability to hold and absorb condiments and sauces.

Tirrena is available in six different pasta shapes: spaghetti, fusilli, penne, tortiglioni, linguine and casarecce.

“Our experience in recent years with our Laudemio Frescobaldi extra virgin olive oil has given us some valuable lessons, in particular regarding the high level of dedication and attention needed to produce a world-class product,” explained Matteo Frescobaldi, Tirrena Marketing Manager. “Our determination to continue to play a major role in the ultra-premium gastronomical sector resulted in our desire to produce pasta, which is, of course, the foundation of Italian cuisine so beloved by all around the globe. Tirrena is the fruit of all the efforts that we have expended and that in turn have enriched us over these years.”

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Noemi Mengo
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