Ennio. Organic Ribe Rice. It is very versatile for various recipes: from salads to soups, from Arancini to rice cakes, and risottos; with Ribe, you can create many quick and tasty menus.
Dedicated to Ennio, who had the intuition to cultivate the rice in the Maremma plain. In the 1960s, with his wife Olga, he began to create rice fields that are still grown nowadays.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
Marcello. Organic Whole-grain Ribe rice. Easy to cook, this is the perfect rice for a healthy meal when you are in a hurry. From an easy "rice bowl" improvised with what we have on hand or simply seasoned with a little extra virgin olive oil, this rice always satisfies the palate.
Thanks to his great passion for the Maremma land, Marcello was able to innovate rice cultivation. Carrying on his parents' work, Olga and Ennio, he introduced the most modern agricultural techniques.
Tenuta San Carlo organic rice is grown in Tuscany, in the Maremma area, on a family-run farm for four generations.
100% Italian semolina pasta, bronze-drawn. Cooking time: 8 min.
Nastri Toscani pasta goes beautifully with game ragout. The Fabbri family traditionally celebrates festivities with a dish using Nastri (or Nastroni) pasticcio, which is made by baking disorderly layers of pasta with a meat sauce and a lot of cheese in a baking dish.
100% Italian semolina pasta, bronze-drawn. Cooking time: 14 min.
This shape is especially suitable in recipes with vegetable, fish, or meat broth. In the city of Livorno, Grandine Soda (called Grandinina there) is traditionally prepared with shelled peas, fresh onions, and meat broth.
100% Italian semolina pasta, bronze-drawn. Cooking time: 6 min.
Taglierini pasta is delicious with delicate sauces based on fish or vegetables, as well as in soups. In the Romagna region, taglierini are traditionally baked in the dish known as basotti (or bassotti) seasoned with butter and Parmesan cheese.
Giovanni Fabbri suggests enjoying this taglierini with butter and truffle-based sauce.
Organic spelled flour pasta, 100% Dicocco Spelt (Origin: Lazio), bronze-drawn. Cooking time: 10 min.
Stracci pasta is great with any type of sauce, from fish to meat sauces (or game) or simply with extra-virgin olive oil and a sprinkle of cheese. As for vegetables, they are excellent with pesto or chickpea and rosemary sauce.
Durum wheat semolina and wheat germ pasta Linguine with Red Chili Pepper. Excellent with a fish or shellfish ragout, but also simply with a Tuscan extra virgin olive oil.
Durum wheat semolina and wheat germ pasta Linguine with Cuttlefish Ink. Intense flavour, excellent with a fish or cuttlefish ragout, soft cheeses like goat cheese, or simply with a good Tuscan extra virgin olive oil.
Strozzapreti pasta with ancient grains "senatore Cappelli". It has an excellent cooking resistance and more intense flavour. Strozzapreti are perfect with meat ragout, including game.
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