The village of Lari, seen from afar, is a slice of the Middle Ages among the gentle Pisan hills. Walk briskly upwards; the ancient village awaits you. Up there, in the shadow of the Rocca, stands a grand yellow-painted building. It’s the Pastificio Famiglia Martelli: not a silent industry with fast lines and deserted corridors, but the last true traditional pasta factory. A world of slow times, vintage machinery, and artisans at work, committed to mixing, cutting, and drying one of the finest Italian pastas.
The history of our activity is deeply linked to Lari, its past, and its territory. The tenacity we put into defending and passing down rigorous traditional principles resembles the resistance of the besieged people of this village used to defend their freedom and dignity.
The building where our pasta is born is itself a piece of history, faithfully reproducing the layout of past pasta factories. The semolina arrives on the ground floor and is mixed with cold water. Once laid on trolleys or wooden frames, it is taken to the upper floors, to the drying rooms. Here, the pasta will rest until it has reached the right degree of dryness. It is on the top floor of this building that Spaghetti acquire their consistency and unique taste.
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