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Spaghettoni Bio from Chianti

Available on backorder



Available on backorder

Greve in Chianti - Chianti Classico

DRYING TIME - Pasta dried for 6 days (144 hours) at temperatures below 38° centigrade.

can be combined with many different sauces, both simple and a little more complicated: cacio e pepe, a nice ragù or even all'aglione as is done in Tuscany, for example.

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 Pastificio Artigiano 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.

After the order we prepare it in 24-48 hours and shipping within Europe usually takes 3 to 5 days if all products are available.

If a product is listed in the cart as “Available on backorder” the timing increases by 48h because we have to receive it from the manufacturer itself.

Our priority is to pack and ship the products as safely as possible. Wine and oil bottles are shipped with special cardboard protections, there will be no breakages.

All cold cuts and cheeses are vacuum sealed. In summer we also use dry ice and coolers to keep products fresh and their quality intact.

Watch the video of how we package and ship.

Find out more about delivery and shipping times here.

Organic durum wheat semolina, water.

Contains gluten. May contain traces of egg, soya and mustard.

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

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