Pasta Fabbri
Pasta Fabbri：1893年から続く伝説の低温製法パスタ
時代を超えて受け継がれるPasta Fabbriの技を発見してください。1893年から変わらぬ家族の伝統が、Strada in Chiantiの中心で今も息づいています。工業化が加速する時代にあっても、Fabbri家は祖先が始めたのと同じ歴史ある広場で、量産よりも栄養価の保全と本物の味わいを重視する哲学のもと、今なおパスタを手作業で作り続けています。
Fabbriの製法：卓越には時間がかかる
Pasta Fabbriが世界中のグルメから「カルト的」と称される理由は、他では失われた伝統技法を一切妥協せず守り続けているからです：
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超低速乾燥： 工業製パスタが数分で乾燥されるのに対し、Fabbriでは形状に応じて72時間から144時間（最長6日！）かけます。これにより、上質なワインのように、パスタが自然に熟成していきます。
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低温製法（38°C未満）： 温度を厳密に38°C（$100°F$）未満に保つことで、小麦本来の官能特性、ビタミン、たんぱく質がそのまま保たれ、驚くほど消化しやすく風味豊かなパスタに仕上がります。
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ヴィンテージのブロンズダイス： パスタは1950年代のオリジナルのブロンズダイスで成形され、表面に独特の粗さが生まれることで、お気に入りのトスカーナソースを余すことなく受け止めます。
受け継がれる小麦と職人の形状
最高級のデュラム小麦セモリナのみを使用し、Pasta Fabbriは歴史の重みを宿した象徴的な形状を生み出します：
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Stracci & Pappardelle： 濃厚なキアンティの肉ソースに最適です。
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伝統のSpaghetti： しっかりした「アルデンテ」の食感と、小麦の香りが際立つことで知られています。
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家族の伝統： Pasta Fabbriの箱ひとつひとつがトスカーナの歴史の一部であり、100年以上前と変わらぬ心配りで手詰めされています。
イタリア美食の傑作
Pasta Fabbriは単なる食べ物ではなく、文化遺産です。ミシュラン星付きシェフから家庭の料理人まで、イタリアの職人パスタの頂点以外では満足しない人々に選ばれています。Fabbriを選ぶことは、5世代にわたりキアンティの魂を守り続けてきた家族経営の企業を支えることでもあります。
本物のスローメイドパスタの違いをご賞味ください。Pasta Fabbriコレクションをチェックして、キアンティの魅力をご自宅の食卓へ。
8個の商品
並べ替え：
8個の商品
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 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 eggs, soy 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 fibre 3 g protein 12.5 g salt 0.02 mg
Durum wheat semolina pasta
Origin of wheat: Tuscany (Italy). Country of milling: Tuscany (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 12-13 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.
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.
Egg Taglierini 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, organic eggs, water. Contains gluten and egg. May contain traces of soya and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g energy 1750 kJ / 418 kcal fat 3.7 g of which: saturated fatty acids 1.2 g carbohydrates 70.2 g of which: sugars 3 g fibre 2.9 g protein 15.3 g salt 28.02 mg
Organic durum wheat semolina egg pasta.
Wheat origin Italy (Tuscany). Country of milling Italy
Produced and packaged by Pastificio Artigiano Fabbri SRL Piazza E. Landi,18 50022 Strada in Chianti (Firenze)
Store in a cool, dry place
Cooking time 5-6 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.
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.
