The Spaghetti Pasta Tirrena by Frescobaldi are made with a semintegral semolina (the semolina) that is less refined by milling, with a higher content of fiber, wheat germ and vitamins. The pasta is dried from 72 to 144 hours in static cells at temperatures below 38 degrees to promote digestibility and maintain the organoleptic qualities of the product. This preserves the flavor of the wheat and gives the pasta the ability to absorb seasonings well, giving it a unique character.
The varieties of ancient grains used for production are Senatore Cappelli, Khorasan and Evoldur, grown in the Tenute Frescobaldi, then transported to Molino Borgioli and then processed in Fabbri's Pastificio Artigiano.
