Martelli is a small but well-known family firm based in Lari, just outside Pisa. A passion for pasta is expressed in age-old production methods using durum wheat flour and drying for two days at the traditional low temperature of no more than 36 °C. The results are limited to just four types, with good porosity, a trait that allows the pasta to absorb condiment. Spaghetti, classic penne, Tuscan spaghettini and maccheroni, all packaged in distinctive yellow wrapping.
