Maccheroni di Toscana

Maccheroni di Toscana, also known as Tuscan maccheroni, is a type of pasta that originates from the Tuscany region of Italy. It's a short, tubular pasta with ridges on the outer surface, similar in shape to penne but shorter and wider. In Tuscan cuisine, Maccheroni di Toscana is commonly used in hearty pasta dishes that feature rich sauces, such as ragu or meat-based sauces. Its shape and texture allow it to hold onto sauces well, ensuring each bite is flavourful. It pairs particularly well with robust ingredients like wild boar, beef, or pork.

Martelli Pasta is based in Lari, a small town in Tuscany, Italy. It was founded in 1926 by Lugi Martelli and the company remains in the family today.

Martelli are known for their commitment to traditional pasta-making techniques. They use high-quality durum wheat semolina, which is mixed with pure water from the springs of the Tuscan Apennines. The dough is kneaded slowly and extruded through bronze dies, a process that gives the pasta a rough texture ideal for holding sauces.

After extrusion, Martelli Pasta is dried slowly at low temperatures for about 50 hours. This slow drying process helps preserve the flavour and texture of the pasta.

Martelli Pasta has earned a reputation for its exceptional quality and is highly regarded among chefs, food enthusiasts, and pasta connoisseurs worldwide. It has been featured in numerous culinary publications and is a favourite among those who appreciate authentic Italian pasta.

The company is committed to using local ingredients and sustainable practices. They source their durum wheat from local farms in Tuscany and prioritise environmental stewardship in their production process.

Overall, Martelli Pasta stands out for its rich history, commitment to tradition, and dedication to producing pasta of exceptional quality and flavour.

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