Toscanità represents the excellence of a territory where a past rich in tradition has always blended with innovation and the pursuit of quality. The generous land from which it takes its name has been the cradle of culture and art, but has also been able to capitalise on the food products that characterise it, made with ancient wisdom to become extraordinary, like the pasta. The scents and flavours it offers testify to the passion with which it is made, and the search for a naturalness that goes beyond appearance, to get to the substance of things.
This is Toscanità, a modern company that has been able to reap the benefits of an illustrious past, expressing its facets and moods in the present, and an excellent present as such. Not by chance or improvisation, but in a gradual transition of knowledge and skills.
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.
Ancient pastas, linked to a culinary tradition that has also become cultural: for tortelli, going by the name of ravioli, we can even recall a tale in Boccaccio’s Decameron, which speaks of Bengodi, the land of plenty, where “folk did nothing but make macaroni and ravioli”; or a sonnet by Pucci, which tells of women who “sell eggs and cheese / to make herb pies and cakes / and ravioli and other dainties”. As for pici, they seem to go as far back as the Etruscans, and are possibly depicted in the fresco of the Tomb of Leopards in Tarquinia.
The small workshop produced excellent fresh pasta that tasted just like the homemade pasta of the old days. Activity soared, and over the years the workshop developed further and moved to Monteriggioni in 1979, adopting the Belverde mark. Even the corporate structure changed, as often happens quite naturally over time, and the Bigazzi family, well established and appreciated in the food industry for fifty years, took over the company.
The new management did not forget the passion of the beginning, back in the 60s, but rather made it its own, and reissued the challenge. So, the company moved to Il Casone, a district of Monteriggioni, and developed Arte Pasta Senese. There, it organised a 4000-square metre facility, with the intent of pursuing and improving the quality of production, and set additional, concrete and ambitious targets. And this is how Toscanità came to be. A trademark (Toscanità) that wishes to express all the pride of representing an area of excellence and its products. In particular, the pasta, many different types of pasta, all capable of conveying the essence of this unique land through their taste, genuineness and goodness.
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