In the post-war years, it was customary for housewives to prepare homemade pasta for their family, served steaming hot and fragrant. From the 60s onward, however, changes in society also led to changes in eating habits and packaged foods started to become popular. In that period, a small workshop opened in Valdichiana, near Siena, where good use was made of the experience gained and secrets learned in the family kitchen to produce bread and fresh pasta, especially ravioli and pici, typical of the area.
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Gran Tortello maremmano forchettato

Tortellini prosciutto toscano DOP

Tortelli senesi con pecorino toscano DOP

Tortelli Cuor di fagiolo zolfino

Pici

Tortelli toscani di patate

Tortelli Cuor di cecino rosa

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