Pasta Fabbri
8 prodotti
Ordina per:
8 prodotti
8 prodotti
Spaghetti N°5 Bio Pasta Fabbri:
Pasta made from 100% Tuscan organic semolina and dried for 5 days (120 hours) at temperatures below 38° centigrade.
Label:
Ingredients: Organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy, mustard. Average nutritional values per 100 g of product: Energy 1452 kJ / 347 kcal Fat 1.5 g, of which saturated fatty acids 0.5 g, Carbohydrates 70 g, of which sugars 2.8 g, Fibre 2.9 g, Protein 12.7 g, Salt 0.02 mg
Organic durum wheat semolina pasta
Country of cultivation: Tuscany (Italy). Country of milling: Tuscany (Italy).
Store in a cool, dry place
Recommended cooking time: 16/18 minutes.
Produced and packaged by Pastificio Artigiano Fabbri SRL Piazza E. Landi,18 50022 Strada in Chianti (Florence)
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Mille Righe Bio Pasta Fabbri:
100% Tuscan organic semolina pasta. Rough surface, due to bronze drawing. Cooking time: 10 minutes.
Label:
Ingredients: organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard. NUTRITIONAL VALUES PER 100 g, energy 1452 kJ / 347 kcal, fat 1.5 g, of which: saturated fatty acids 0.5 g, carbohydrates 70 g, of which: sugars 2.8 g, fibre 2.9 g, protein 12.7 g, salt 0.02 mg
Organic durum wheat semolina pasta
Country of cultivation of wheat: Italy. Country of milling: Marche (Italy).
Store in a cool, dry place
Recommended cooking time: 12-13 minutes.
Produced and packaged by: Pastificio Artigiano Fabbri S.A.S. Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Tortiglioni Bio Pasta Fabbri:
Pasta made from 100% Tuscan organic semolina and dried for 5 days (120 hours) at temperatures below 38° centigrade.
Label:
Ingredients: Organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard.
Nutritional values per 100 g of product: Energy 1452 kJ / 347 kcal, Fat 1.5 g, of which saturated fatty acids 0.5 g,
Carbohydrates 70 g, of which sugars 2.8 g, Fibre 2.9 g, Protein 12.7 g, Salt 0.02 mg
Organic durum wheat semolina pasta
Country of cultivation: Tuscany (Italy). Country of milling: Umbria (Italy).
Store in a cool, dry place
Recommended cooking time: 12-14 minutes.
Produced and packaged by Pastificio Artigiano Fabbri SRL Piazza E. Landi,18 50022 Strada in Chianti (Florence)
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Casarecce Bio di Chianti Pasta Fabbri, come usarlo:
eccellente tipo di pasta, versatile per tutte le ricette toscane e non toscane, non si scuote
Ingredienti:
Semola di grano duro biologico, acqua. Contiene glutine. Può contenere tracce di uova, soia e senape. VALORI NUTRIZIONALI MEDI PER 100 g : energia 1423 kJ / 340 kcal grassi 2,5 g di cui acidi grassi saturi 0,8 g carboidrati 68 g di cui: zuccheri 3,7 g fibre 3 g proteine 12,5 g sale 0,02 mg
Storia della Pasta Fabbri:
Dal 1893 a Strada in Chianti, di padre in figlio, la famiglia Fabbri produce pasta nello stesso modo, senza alcuna modifica, nella stessa piazza nel centro del paese. Presso Pasta Fabbri, rispettano ancora le tecniche tradizionali di produzione della pasta: l'essiccazione è 'molto lenta' (da 72 a 144 ore a seconda del formato), le temperature sono rigorosamente al di sotto dei 38°C e la pasta è trafilata 'al bronzo', cioè con l'aiuto di trafile in bronzo originali degli anni '50.
Spaghettoni Bio from Chianti Pasta Fabbri, how to use it:
excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn't shake
Label:
Ingredients: Organic durum wheat semolina, water. Contains gluten. May contain traces of egg, soya and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g energy 1423 kJ / 340 kcal fat 2.5 g of which: saturated fatty acids 0.8 g carbohydrates 68 g of which: sugars 3.7 g fibres 3 g protein 12,5 g salt 0.02 mg
Durum wheat semolina pasta
Origin of wheat: Italy. Country of milling: Marche(Italy)
Produced and packaged by Pastificio Artigiano Fabbri SRL Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
Store at temperatures below 18°C and at a humidity of 65% or alternatively in the refrigerator.
Cooking time 18-19 minutes
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Mezzi Paccheri Bio Pasta Fabbri:
100% Tuscan organic semolina pasta. Rough surface, due to bronze drawing. Cooking time: 18/20 minutes.
Ingredients:
Organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soya and mustard.Average nutritional values per 100 g: Energy 1452 kJ / 347 kcal, Fat 1.5 g of which saturated fatty acids 0.5 g, Carbohydrates 70 g of which sugars 2.8 g, Fibre 2.9 g, Protein 12.7 g, Salt 0.02 mg
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Taglierini Bio all'uovo di Chianti Pasta Fabbri, come utilizzarli:
Eccellente tipo di pasta, versatile per tutte le ricette toscane e non toscane, non si scuote.
Ingredienti:
Semola di grano duro biologica, uova biologiche, acqua. Contiene glutine e uova. Può contenere tracce di soia e senape. VALORI NUTRIZIONALI MEDI PER 100 g energia 1750 kJ / 418 kcal grassi 3,7 g di cui: acidi grassi saturi 1,2 g carboidrati 70,2 g di cui: zuccheri 3 g fibre 2,9 g proteine 15,3 g sale 28,02 mg
Storia della Pasta Fabbri:
Dal 1893 a Strada in Chianti, di padre in figlio, la famiglia Fabbri produce pasta nello stesso modo, senza alcuna modifica, nella stessa piazza nel centro del paese. Presso Pasta Fabbri, rispettano ancora le tecniche tradizionali di produzione della pasta: l'essiccazione è 'molto lenta' (da 72 a 144 ore a seconda del formato), le temperature sono rigorosamente al di sotto dei 38°C e la pasta è trafilata 'al bronzo', cioè con l'aiuto di trafile in bronzo originali degli anni '50.
Spelt Spaghetti Bio Pasta Fabbri, how to use it:
Organic spelt pasta, 100% dicocco spelt. Rough surface, due to bronze drawing. Cooking time: 11 minutes.
Label:
Ingredients: organic spelt flour, water. Contains gluten. May contain traces of eggs, soy and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g: energy 1389 kJ / 332 kcal, fat 2.1 g, of which: saturated fatty acids 0.5 g, carbohydrates 66 g, of which: sugars 3.7 g, fibre 7.1 g, protein 12 g, salt 0.05 mg
Speciality food product made from organic spelt flour
Country of cultivation: Umbria (Italy). Country of milling: Umbria (Italy).
Store in a cool, dry place
Recommended cooking time: 12-13 minutes.
Produced and packaged by: Pastificio Artigiano Fabbri S.A.S. Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.