Boccon Ghiotti Tuscan dry pasta made with stone ground flour
Ancient durum wheat with special taste.
Special tasty dry pasta. It is made with ancient wheat stone grownd flour and dry with the LTDP method. Only Durum wheat Certified 100% from our farm in Tuscany.
Ingredients: Flour of Ancient Durum Wheat Cappelli, Water.
Our Boccon Ghiotti dry pasta shape (also known as pappardelle) is made following the rules of craftsmanship with use of bronze dies and drying at low temperatures (50°-65°C), exclusively utilizing Stone-Ground Flour made by Silvestri water mill, using only Durum wheat Certified 100% from our farm in Tuscany. Our Tagliarelle pasta shape of Durum Wheat are manufactured with only genuine ingredients and without added of eggs, they are packaged by hand as want the Ancient Tradition and the type of processing gives them roughness similar to homemade pasta.
LTDP – LOW TEMPERATURE DRYING PROCESS
The LTDP 50°-65°C method preserve the nutritional properties and doesn’t produce nocive sostance. The hight temperature industrial method 90°-125°C used by the most of the famous pasta brand, destroys the most of nutritional elements and produces Furosina that’s a genotoxic agent.
Old wheats: A Time traveling
We’re taking a trip back in time, to honor ancient grain varieties that have remained unchanged for hundreds and even thousands of years. At our farm, we worked with the Italian University research center CREA to bring these ancient varieties back to life. Using a low-impact method, known as Integrated Pest Management, we grow our wheat to the highest quality standards.
Then, we bring the freshest grains to the 500-year-old Silvestri water mill, where they’re transformed into exceptional flour and four unique varieties of pasta. As you taste our grain-focused products, you’ll get to know the rich biodiversity of one of the most important foods on the planet, and experience their delicious taste.
What sets our pasta apart is the mix of three special ingredients: three ancient wheat varieties (Cappelli, Russello, and Tumminia), stone-ground flour from the Silvestri water mill, and dry pasta made using the Fabbri family method.
The Fabbri family has a deep understanding of their product, and use the same methods they did 100 years ago, thanks to the ancient machinery they still use at Pastificio Fabbri.
We use a low temperature drying process (LTDP) at 36°-38°C, which preserves the nutritional properties of our pasta and doesn’t produce any harmful substances. Unlike the high-temperature industrial method used by many famous pasta brands, which destroys most of the pasta’s nutritional elements and produces a genotoxic agent known as furosine.
The result of our dedication and hard work is a special pasta that’s truly unique in flavor and nutritional value. It’s highly digestible and perfect for those with gluten intolerance or diabetes.