Tirrena pasta was born in the best terroir for growing ancient grains, thanks to the symbiosis of cool soils, mild climate and breezes from the Tyrrhenian Sea. The mineral characteristics of the soil, combined with the knowledge of the Frescobaldi family, give this pasta a unique character. Natural drying for more than 72 hours preserves the organoleptic qualities of the ancient grains. Tirrena is a durum wheat semolina pasta. Semi-integral and not very refined, it is rich in fiber, polyphenols and vitamins, this guarantees it superior nutritional qualities and high digestibility. The varieties of grains used are: Senatore Cappelli, Khorasan and Evoldur.