Mancini Pastificio Agricolo

Mariano Mancini was a wheat farmer and the founder of the Azienda Agricola Mancini in 1938. The family agricultural tradition has been carried on by his grandson Massimo Mancini, who, with a background as an agronomist, founded the Mancini Pastificio Agricolo in 2010. This company stands out for producing pasta using exclusively wheat grown in its own fields, located in the heart of the Marche region.
 

Mancini and its 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, an expert cereal 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 a high-quality raw material. The choice of varieties is based on two main criteria: the qualitative profile, such as protein content, the absence of white heads, 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 environmentally friendly and sustainable way: the goal is to produce a raw material of the highest quality and safety, minimizing environmental impact and ensuring zero chemical residue.
 

From harvest to distribution

Wheat is harvested every year during the summer, awaiting the natural full maturity and the right degree of humidity to ensure better preservation. More advanced harvesting machines are used, allowing real-time analysis of the quality parameters of the grain.

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

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

The plant is located in the center of one of our wheat fields, constructed from wood, glass, and concrete and also represents the fusion of advanced technology and tradition.

For each pasta shape, a specific die is designed and created, with a circular shape and bronze inserts; this increases porosity and thus the ability to hold sauces.

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

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