TIRRENA
ANCIENT GRAIN PASTA
The standard of what pasta was always meant to be, made through seven centuries of Frescobaldi’s agricultural wisdom and culinary heritage.
THE MAKERS
For over 700 years, the Frescobaldi family has harnessed the lush Tuscan land through agriculture, used in such fields as winemaking and olive oil production. Guided by a deep understanding of unique geographical qualities and a commitment to quality, they cemented their place as one of Italy’s most respected agricultural families.
The Frescobaldi family extends this philosophy to their Tirrena pasta, made from ancient wheat varieties grown on their estates across Tuscany. They sought to create a pasta that reflects the character of their land, as faithfully as their wines and olive oils do. Tirrena pasta emerged as an effect, being both rooted in time-honored knowledge and also molded by the spirit of innovation that has defined the Frescobaldi name for generations.
THE CRAFT
The foundations of Tirrena pasta are the ancient durum wheat varieties cultivated on Frescobaldi land across Tuscany. These grains are specifically selected for their flavor and their suitability to the region’s climate.
The dough is extruded through traditional bronze dies, which create a textured surface that allows sauces to cling to with ease. It is then dried at low, controlled temperatures, from 84 to 144 hours, depending on the shape. This process preserves the natural character of the wheat, often lost in the shortcuts associated with mass production.
As a result, this pasta is exceptionally notable for its flavor, texture, and structure: an apt reflection of the agricultural heritage of the Frescobaldi family and the value of craftsmanship in the Tuscan region.
THE TIRRENA DIFFERENCE
ANCIENT DURUM WHEAT
Made with Senatore Cappelli, Khorasan, and Evoldur: ancient durum wheat varieties that give deeper wheat flavor, greater nutritional value, and exceptional character.
BRONZE-DIE EXTRUDED & SLOWLY DRIED
Bronze dies create a naturally rough surface that holds sauces beautifully, while slow drying over many hours preserves the grain’s flavor and structure.
REMARKABLE TEXTURE & FLAVOR
Tirrena retains its structure during cooking, delivering the firm bite, rich wheat flavor, and texture that sauces cling to
