Mancini Pastificio Agricolo

Mariano Mancini was a wheat grower and the founder of the Azienda Agricola Mancini in 1938. The family agricultural tradition was continued by his grandson Massimo Mancini, who, with a degree in agronomy, founded the Mancini Pastificio Agricolo in 2010. This company is distinguished by the production of pasta exclusively using wheat grown in its own fields, located in the heart of the Marche region.
 

Mancini and his best wheat

The selection of durum wheat varieties is carried out to identify those that best adapt to the territory and the Mancini pasta-making process. The company, in collaboration with Oriana Porfiri, a cereal expert agronomist, contributes to the research and natural development of new durum wheat varieties.

The selection of varieties is one of the main pillars to ensure high-quality raw materials. The choice of varieties is based on two main criteria: the quality profile, such as protein content, absence of whiteness, hectoliter weight, gluten index, and yellow index, and the productive potential, that is, the yield to ensure the economic sustainability of cultivation.

The Good Agricultural Practice represents a set of guidelines that the company follows to manage agricultural activities in an eco-friendly and sustainable manner: the goal is to produce raw materials of the highest quality and safety, minimizing environmental impact and ensuring a chemical residue of zero.
 

From harvest to distribution

The wheat is harvested every year during the summer, waiting for the natural achievement of full maturity and the right level of humidity to guarantee better preservation. More advanced harvesting machines are used to analyze the quality parameters of the grain in real time.

After threshing, the wheat is cleaned and stored using a cooling technique, keeping it at a temperature of 18°C. This method is ideal for inhibiting the action of pests and molds without the use of chemical agents. The grains of different varieties are then mixed into a single blend, which will define the characteristics of the pasta for that year.

The wheat grains are milled until a semolina is obtained with the ideal granulation for the Mancini pasta-making method.

The factory is located in the center of one of our wheat fields, made of wood, glass, and concrete, and represents the fusion of advanced technology and tradition.

For each pasta format, a specific drawing is designed and created, with a circular shape and equipped with bronze inserts, which increases the porosity and thus the ability to retain sauces.

Furthermore, drying recipes have been developed, based on a combination of temperature, humidity, ventilation, and resting, specific for each pasta format. 

Each package of Mancini pasta indicates the harvest year, and starting from January 2021, the packages are equipped with a QR-Code printed on the bottom, allowing immediate access to detailed and chronological information about the four main production phases.