Generational Excellence
The Mancini family produces top-quality pasta from wheat that they grow near their factory in Le Marche, central Italy. They’ve worked on this land for three generations in the unspoiled countryside of this beautiful hilly area. They harvest the grain in June and July, and rotate the fields with other crops like sunflowers and fava beans.
Factory In The Field
Mancini decided to grow on their own land and make their pasta only from freshly ground wheat. The family built a custom-designed, small factory right in the middle of the wheat fields so they could control the quality of their wheat and every stage of their pasta production.
Field to Bronze
Bronze dies are used for the pasta shapes that they produce: this gives an artisanal, textured finish to the pasta that makes it hold its sauces better. The pasta dries slowly at gentle temperatures so it retains all its wheat flavor and nutrients.
Today, Massimo Mancini is guided by the teachings of his late grandfather, Mariano
