Natural Drying : The method of Fabbri Pasta Factory
Last week I had the opportunity to visit an old pasta factory, the only one in Tuscany that produces pasta following the ancient method.
People who know me,appreciate the fact that my main aim, which goes hand in hand with cooking classes, is to enhance artisanal companies.
I’m lucky to leave in such a beautiful region rich in history, art and culture, but not all people are able to improve our tresure and what I would like to do is to show foreign people who come to visit our Country, that there is something different to visit beyond obvious destination.
One of this precious destination is “Pastificio Fabbri” located in Strada in Chianti, Florence.
The Fabbry Family handed down from father to son, for three generation, their old method of producing dried pasta.
Just to give you a little notion about what is the difference from their method to produce pasta and the pasta you find in a large scale distribution, you have first of all to consider the temperature. The temperature may affect significantly the quality of the final product.
In the pasta industry, cycles of high-temperature drying are widely applied for the various benefits derived. These include a reduction in the processing time and an increase in the production capacity. However, high temperature cycles may cause extensive thermal damage to the pasta. This is caused, principally, by the appearance of abnormal colours and flavours, a loss in the nutritional value of the proteins, and the formation of new molecules that were not formerly present.
The secret that has been handed down from one generation to another of the Fabbri family is a drying process developed in natural conditions,with temperatures that always remain below 38°Celsius in any phase of production.
This means that it usually takes from 3 to 6 days to complete the drying process versus the 3/6 hours of the industrial pasta factory.
That and more was explained to me by Virginia, a prepared, nice and gentle girl who welcomed me on their little museum dedicated to their intergenerational work experience and to the history of pasta.
Pasta, flour, ancient grains they are my favourite topics and I have been so impressed by this fantastic place that I couldn’t help but share it with you. I have some more information to share and also a possibility to make a workshop together . If you are interested please write me and I will give you all the details. Meanwhile visit their website www.pastafabbri.it
