The launch of Tirrena pasta marks a new departure for the Frescobaldi family: a semi-whole durum wheat semolina pasta made from three types of ancient grains grown on their estates. It’s a truly artisanal product—and we’ve come to expect nothing less from anything bearing the Frescobaldi name.

The Terroir
The wheat is grown on the Frescobaldi estates in Val di Pesa, southwest of Florence, and further west toward the province of Livorno on the coast. This area has long been suited to cultivating durum wheat, thanks to the balance of fertile soils, a mild climate, and the afternoon breezes from the Tyrrhenian Sea.

The Ancient Grains
The so-called “ancient” durum wheat varieties used for Tirrena are Khorasan, Senatore Cappelli, and Evoldur. After years of trialling different grains on their land, these were carefully selected for their suitability to the territory and their ability to deliver a healthy, authentic product with superior organoleptic qualities.

These grains are milled into a semi-whole durum wheat semolina, making the pasta rich in fibre, polyphenols, and vitamins. This not only enhances its nutritional value but also preserves the full aromas and flavours of the ancient grains.

The Natural Drying Method
Tirrena is produced using a natural process passed down through generations. The pasta is bronze-drawn, then dried slowly in static cells for 84 to 144 hours at temperatures below 38°C, preserving the grains’ organoleptic qualities. This method gives the pasta its natural hazelnut colour, high digestibility, and remarkable ability to absorb sauces. It’s precisely this careful process that allows Tirrena to fully capture the scent and taste of Frescobaldi wheat.