A snapshot of the grain harvest, 1954-1955. Today Senatore Cappelli, Khorasan, and Evoldur are the three ancient wheat varieties that we use to make our pasta. #pastatirrena #ancientgrains
How mantecatura sounds. 🔊 #pastatirrena #pastalovers
Where it all begins vs. where it all ends up. You can trace the journey of our pasta from field to box. #italyviatirrena #pastatirrena
Pasta of the week: Tirrena Spaghetti n.5 with black cabbage, pancetta, and lemon zest. Swipe through for the recipe. #italyviatirrena #pastaoftheweek
Tirrena Paccheri with patate and pancetta: we like the sound of this dish almost as much as its flavor. See what other tasty alliterations you can come up with using our Paccheri, each 45 mm long and 1,8 mm thick–perfect for whatever pairing you create. #pastatirrena #paccheri #pastalover #italianpasta #italianfood
Our Tuscan wheat fields in June, 2024. The sheaves turn golden during the spring and early summer, right before we harvest, thresh, and mill the flour for our pasta. #pastatirrena #madeintuscany #italiantraditions #wheatfields
Our pasta is bronze drawn and slowly dried at a pastificio in Chianti, where every detail is scrupulously looked over by Giovanni, who carries on their family’s 125-year-old tradition alongside his son, Marco. #pastatirrena #madeintuscany #tasteofitaly
Marchese Vittorio and Marchese Ferdinando Frescobaldi in the fields of Nipozzano, 1954. These two men elevated Tuscany to a place of excellence in viticulture and agriculture, paving the way for our Pasta Tirrena. #pastatirrena #madeintuscany #italiantraditions #cucinaitaliana
We take 0km literally; the only time our pasta leaves Tuscany is to make its way to your plates. #pastatirrena #grownintuscany #madeinitaly #italianculture
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