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.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
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