" This pasta is the result of a land favoured by breezes of the Tyrrhenian Sea and card for by the wisdom of the Frescobaldi family "

Cultivated by ancient grain varieties Senatore, Cappelli, Khorasan & Evoldur In Tuscany.

The Pasta is made using an artisanal method with bronze dies and then slow dried at low temperatures for 3 - 6 days.
The Natural drying process for 72 hours + preserves unaltered organoleptic qualities of the ancient grains.