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Spaghettoni is the largest form of spaghetti. “A dash of extra-virgin olive oil, a little pepper, and a pinch of cheese is the best way to enjoy Spaghettoni Toscani", says Giovanni Fabbri, the fourth generation and owner of the company. Of course, spaghetti can be enjoyed with many different sauces, for example, “Cacio e Pepe”, a well-made ragout, or even with garlic sauce (click here for the RECIPE).
Denomination: Toscana Rosato IGT
Vintage: 2024
Production area: Panzano in Chianti (FI)
Grapes: 100% Sangiovese
Average vineyards age: 5-20 years
Yields: 40-45 hl/ha
Ageing: 4 months in stainless steel tanks
Alcohol by volume: 13%
Bottle format: 0,75l
Pairings: aperitivo, light fish-based dishes or white meats
WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY AND EU (No Belgium, Holland, Luxembourg)
Preparation:
The chickpeas must be soaked for at least 12 hours. Rinse and then boil in cold water. Bring to the boil and cook for about two hours (40 minutes with a pressure cooker). The dose is 80 grams per person.
Taglierini pasta is delicious with delicate sauces based on fish or vegetables, as well as in soups. In the Romagna region, taglierini are traditionally baked in the dish known as basotti (or bassotti) seasoned with butter and Parmesan cheese.
Giovanni Fabbri suggests enjoying this taglierini with butter and truffle-based sauce.
Very hot. Vegetable cool and definite taste. Perfect with meat, fish with sauce, chocolate, pizza and quiche.
Calamarata is particularly suitable for seafood recipes, for example with squid, shrimps, fish ragout, go well with creamy sauces like Carbonara.