We select the varieties of durum wheat that best suits our fields, the environment in which the wheat will grow and the Mancini pasta-production method. We contribute to the study and natural development of new varieties of durum wheat in collaboration with the cereal expert agronomist Oriana Porfiri, in a region that is historically at the forefront of cereal research.
We carefully study the characteristics of each of our fields in order to select the most suitable type of tillage, respecting nature’s growing season and the earth’s limited resources. In an area particularly suited to the cultivation of cereals, we sow our durum wheat in rotation with pulses (alfalfa, clover, broad bean, pea, chickpea) or industrial crops (sunflower, rapeseed) to improve the fertility of the soil every year. Visit the map of our fields, updated each agricultural year.
GAP is the set of rules that we apply for an eco-friendly and sustainable management of our agricultural activities, in order to produce a raw material with the highest and most nutritious quality, with the least possible environmental impact.
We harvest our durum wheat every year in the summer, only when the wheat naturally reaches full maturity and the right moisture content, critical to preservation and storage. The use of the most advanced threshing machines enables us to analyse the quality parameters of the grain during harvest.
The threshed wheat is cleaned and stored using the cold-storage technique at a temperature of 18°C, ideal for inhibiting the action of insects and moulds, negating the need to use chemicals. The grains of the different durum wheat varieties are mixed in a single blend that determines the quality characteristics of each year’s pasta.
The grains of wheat are milled to become semolina of the right particle size suitable for the Mancini pasta-production method. The milling process is carried out throughout the course of the year so that we always produce pasta with fresh semolina, a key requirement in order to obtain a product with a distinct aroma and taste of wheat.
For each pasta shape a specific circular bronze die is designed and manufactured. Bronze increases both the porousness and roughness of the pasta’s surface and thus its ability to retain the sauce. The circular shape of the die extrudes a uniform distribution of the dough and therefore a homogeneous consistency to the pasta obtained.
In order to preserve and enhance the important nutritional characteristics of Mancini wheat, we have created specific drying recipes for each pasta shape based on variations in temperature, humidity, ventilation and rest. We dry Mancini pasta at temperatures below 55°C, with minimum peaks of 36°C. These values lead to drying times ranging from 24 to 44 hours depending on the pasta shape, preserving healthiness and taste with the finished product.
The material chosen for our packaging is the result of continuous research with industry experts to ensure the best possible preservation of the pasta combined with maximum packaging recyclability. Each package shows the harvest year as a testimony to the mission of our “agricultural pasta factory”: to produce pasta only with the wheat that we grow directly in the fields surrounding us, obtaining a “seasonal” product characterised by the annual harvest.
Built of wood, glass and concrete, our Mancini pasta factory is located in the middle of one of our durum wheat fields and is integrated into the landscape of our farm, symbolic of how the most advanced technology and tradition can work together to produce the finest pasta possible.