PAPPARDELLE DI SAN LORENZO

Pappardelle of San Lorenzo

During the night of San Lorenzo the pasta makers prepared thin pasta that was cut into large strips with a crimped edge: lasagne but they were actually pappardelle.

Today a Chianti delicacy born of the collaboration of Giovanni Fabbri and the Pruneti farmhouse, are the Pappardelle di San Lorenzo, durum wheat semolina pasta hand-processed, drawn through bronze and dried slowly at temperatures below 38°C.