Fava Bean Flour Pasta "Tacconi"
Fava Bean Flour Pasta "Tacconi"
Fava Bean Flour Pasta "Tacconi"

Fava Bean Flour Pasta "Tacconi"


Tacconi, very similar to tagliatelle, is a traditional pasta shape made of eggs, wheat flour and fava bean flour. This particular flour is obtained by working peeled fava beans of Fratte Rosa on stone flour mill. Compared with other flours, the fava beans flour has fewer calories thanks to lower carbohydrate content. Tacconi is the right balance between health and taste; ideal when served with a meat based sauce, excellent if simply tossed with ricotta and courgettes.

Type: Fava Bean Flour Pasta
Producer: Azienda Agricola i Lubachi
Made in: Marche (Italia)
Net Weight: 250 gr


Fratte Rosa is located between the valleys of Metauro and Cesano, more than 400 meters above sea level. Its territory is characterized by clay and chalky soils, known as "Lubachi", where, during the first ten days of October, the fava bean of Fratte Rosa is planted, in holes that are about 70 cm apart. The seed maturation takes place on May and June. The fava bean of Fratte Rosa is part of the leguminous family, and precisely the kind of "vicia" and the species of "faba maior L". It is a native variety of the Marche, which comes with a short and slightly stocky pod, containing 3 or 4 large and rounded seeds. This variety of fava bean has emerged in the area around Fratte Rosa, standing out from the others because its particular sweetness and softness even at full ripening. The change of customs and habits, imposed after the war, had led to the abandonment of the cultivation of this variety of fava bean relegating it to a few older tradition-bound. The project of restoration and enhancement of the fava bean ecotype of Fratte Rosa began in 2000; thanks to the research activities of the municipality of Fratte Rosa in collaboration with various regional bodies, but above all thanks to the work of local farmers elected to "Seeds Saver", the seed was finally recovered. The particular flour to make Tacconi is obtained by working peeled fava beans  of Fratte Rosa on stone flour mill. 

I Lubachi

Close to the town of Fratte Rosa (PU), Azienda Agricola i Lubachi cultivates cereals and fodders with the organic method. The company's goal is to rediscover old traditional productions combining respect for origins with respect for the land. The company participates to the project of varietal recovery of Fava Bean of Fratte Rosa, collaborating with the Experimental Institute for horticulture of Monsanpolo del Tronto(AP) and the Faculty of Agriculture of the University of Ancona. The company bears the name of the land where is located, in fact, Fratte Rosa is on heavy clay soils known as "I Lubachi".

Semola di grano duro, farina di fave di Fratte rosa, uova. Valori Nutrizionali Medi per 100g di prodotto: Carboidrati 70 g/100g - Amido 61,5 g/100g - Amilosio (%) 29,2 - Amilopectina (%) 70,80 - Fibra totale g/100g 6,8 - Proteine totali g/100g 16,1 - Lipidi g/100g 3,4 - Polifenoli 185,3 -Indice Glicemico 40.

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