Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
Pastificio Martelli Toscana is a small family business located in the town of Lari, in the heart of Tuscany. Founded in 1926, the company is distinguished by its production of high-quality artisanal dry pasta, which is handmade high-quality durum wheat and local spring water.
The atmosphere at Pastificio Martelli is warm and welcoming, with an air of tradition and pride in its Tuscan roots. Here, pasta is still made the old-fashioned way, with old-fashioned machinery that still requires skilled labour to be put to good use. The processing machinery is treated with care and attention, as if it were a true work of art, and this is reflected in the final quality of the pasta.
Pastificio Martelli's pasta has a rustic and porous texture, which best retains the sauce and seasonings. Each pasta format has a unique shape, reflecting the care and attention with which it is processed. The range of products offered by the company is vast and varied, with shapes ranging classic linguine and spaghetti to more unusual pastas such as pappardelle and fettuccine.
Pastificio Martelli is a place that embodies the best of Italian tradition, where love and passion for food combine with care and attention to every detail. If you are looking for high quality pasta that makes you feel like you are enjoying a grandmother's dish, you must try Pastificio Martelli Toscana.
Delicatamente Lightly bitter, with delicate perlage and thick froth, it is fit for every occasion
Its strong and malt taste reminds the old tradition of the brewers.
A beer in which the malt flavour, strong and attractive, is stressed.
Smooth round beer with an intense aroma of malt, honey and acacia as well as a slight hint of bitterness at the end.
the meat of the swine cheek is salted, peppered and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)
During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.