Fabbri

The Family Business

In the heart of Chianti lies a family-run business renowned for its artisanal pasta and high-quality products. Founded at the end of the 19th century, the company is now led by the fourth generation. Marco Fabbri, who works closely with his father, continues the tradition of combining time-honored techniques with scientific approaches. At BABBO, we are incredibly honored to collaborate with one of the world's best pasta makers.

Philosophy

For Fabbri, making pasta is an art, passed down from generation to generation to preserve this unique way of crafting pasta using traditional, handmade techniques. Fabbri creates every batch by hand, using only the finest organic Italian durum wheat.
The exceptional gluten quality of this wheat ensures a perfect balance of texture and flavor. The high-quality semolina derived from it is then mixed with pure, mineral-rich water from the Chianti hills, resulting in dough that embodies the richness of this Italian region.


True Craftsmanship

Fabbri uses bronze dies to shape the pasta, giving it a rough texture. This texture allows sauces to cling better and enhances the flavor profile. After shaping, the pasta is carefully placed in drying chambers for 3 to 6 days, where the temperatures are meticulously kept below 38 °C.