On Saturday, May 11, 2024, an engaging experience is scheduled to take participants through the fascinating world of artisanal pasta production, from grinding to the making of fresh pasta, using historical machinery.
During the journey, visitors will have the opportunity to understand and witness a practical explanation of how gluten is formed, exploring the differences between ancient and modern grains. Additionally, the distinction between industrial and artisanal pasta will be highlighted.
The tour includes an overview of production with machines from the 1950s, as well as an immersion into the drying cells. The entire experience will last for an hour, with constant guidance from an expert.
At the end of the tour, a symbolic gift will be offered as a memento of the experience.
Two time slots are available: at 10:00 am for the English tour and at 11:00 am for the Italian one.
For those who wish to complete the experience with a delicious pasta dish, agreements are available with restaurants that use Fabbri pasta in their cuisine.
Cost: €20 per person, children free.
Minimum 10 participants up to a maximum of 20, by no later than May 5th.
More information and bookings: +39 3498025107 and: info@chianticlassicomarathon.com
Pasta artigianale dal 1893. Grani biologici 100% italiani (pastafabbri.it)
