Tirrena Pasta - Tortiglioni - Frescobaldi

Frescobaldi is one of the most influential family farms on the Italian scene. Fabulously well known for wine and olive oil, the family has turned to the land to cultivate ancient grains for pasta. For 30 generations over 1000 years, the family has worked this land in Tuscany with respectful cultivation of the environment and protection of the natural biodiversity on each family estate.

Tirrena is a distinctive pasta deeply reflective of its terroir, a meticulously managed cultivation area lying southwest of Florence on the Frescobaldi estates, favored by marine breezes from the nearby Tyrrhenian Sea. The wheat grows in the cool soils enhanced by the afternoon sea breezes from the sea. Composed of the Senatore Cappelli, Khorasan, and Evoldur varieties, all strains of ancient grains, Tirrena undergoes a natural drying process (72-144 hours), which totally preserves the sensory qualities of each cultivar. 

The packaging reflects inspiration from the farm's land and the nearby ocean, so the textured blue box subtly depicts waves of the Tyrrhenian Sea breezes over the farm. The copper foil adds a premium touch further indicating the use of bronze dies and air drying.

Tirrena pasta is made with semi-whole wheat flour, obtained with a coarser-grained grinding technique called semolato; Tirrena has a higher content of fiber, wheat germ, and vitamins. The rough texture results in a perfect pasta bite while retaining the natural flavor of the wheat.

Tirrena Tortiglioni are tubes, larger than penne and longer than rigatoni. These are perfect for virtually any sauce or topping, from creamy tomato vodka, and they are also preferred for baked pasta dishes. For an authentic dish toss with fresh peas, guanciale (or sub prosciutto), mint, and pecorino — blended with starchy pasta water.

Cooking Time: 11 minutes.