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
2 - FIELDS MANAGEMENT
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
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.
3 - GOOD AGRICULTURAL PRACTICES
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
4 - HARVEST
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 combine harvesters enables us to analyse the quality parameters of the
grain during harvest.
5 - COLD-STORAGE TECHNIQUE
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
The grains of the different durum wheat varieties are mixed in a single blend that
determines the quality characteristics of each year’s pasta.
From grain to pasta
Our pasta production flow
6 - MILLING
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.
7 - BRONZE EXTRUSION
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.
8 - SLOW, LOW-TEMPERATURE DRYING
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.
9 - PACKAGING
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
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.
10 - Pasta Factory
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
Regione Marche - Contributi pubblici ricevuti: • PSR Marche
Misura 6.4 Azione 4 • Manifattura e Lavoro 4.0