Pastificio Mancini company origin
Monte San Pietrangeli, Fermo, Marche
The story began in the hills of the Marche region back in 1938 by Mariano Mancini who founded his farm created for the cultivation of durum wheat from ancient native varieties.
In 2010, the current owner Massimo Mancini, an Agronomist by profession, revolutionised the company, realising that in order to produce high quality artisan pasta, it was necessary to exploit the potential of the wheat’s own cultivation.
So it was that he decided to build Italy’s first Agricultural Pasta Factory; starting with his own wheat, moving on to storage, milling, drawing and packaging of the final product.
Thus realising a completely artisanal and unique product!
Good agricultural practice
Good agricultural practice consists of a set of agronomic rules that are applied for an eco-friendly and sustainable management of the various agricultural activities used.
All in order to obtain a raw material of the highest possible quality while having the least environmental impact with a chemical residue close to 0.
The raw material
The starting point for the production of high quality artisan pasta is durum wheat.
The selection of durum wheat varieties is based on 2 main criteria: the quality profile and the production potential of each variety used.
The following varieties are used to make durum wheat pasta shapes, all grown in the pasta factory’s own fields:
Maestà, Nazareno, Nonno Mariano, Senatore Cappelli, Levante and Iride.
While for the formats made with Turanico wheat, a variety derived from the prehistoric Kamut seed is used, again produced solely in the farm’s fields.
Printed on the bottom of each packet of pasta you will find a QR CODE made using blockchain technology that allows you to verify the entire production history of your packet of pasta, from the field to the placing on the market.
Average nutritional values per 100g of product
|1533 kJ 365 Kcal
|Grassiacidi grassi saturi
|1,1 g 0,22 g
|75,0g 3,6 g