We select the varieties of durum wheat that best suit 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.
202,84 HECTARES (HARVEST 2023)
Maestà is a durum wheat variety we started growing recently.
It is an early cycle variety, therefore suitable for fertile soils and late sowing. It has a high protein content and also absence of non-vitreous kernel. Its semolina’s colour is intense yellow.
219,71 HECTARES (HARVEST 2023)
This variety is dedicated to Nazareno Strampelli, renowned agronomist and geneticist born in 1866 in Crispiero di Castelraimondo (Le Marche region), who dedicated his life to wheat breeding. It is a medium cycle variety, suitable for any kind of soil. While its gluten is soft and elastic, its grains has a high test weight and protein content.
188,65 HECTARES (HARVEST 2023)
We started growing and testing Nonno Mariano in 2019. As well as all of our other durum wheat varieties, Nonno Mariano has also been developed in the wheat field trials nearby our pasta factory’s area thanks to the collaboration with GGS Sementi.
Its name was chosen to pay tribute to Massimo Mancini’s grandfather, Mariano, who was a passionate wheat farmer and started the Mancini farm in 1938. It is a medium-late cycle variety, suitable for early sowing, with a high gluten and yellow index.
Turanicum wheat is an ancient durum wheat subspecies originated in the Khorasan region (north-east of Iran) more than 4000 years ago. The agronomic classification is Triticum turgidum subspecies turanicum, commonly known worldwide as Triticum turanicum. Its cultivation has spread to the Mediterranean basin and also to Italy, but has been abandoned in modern times due to its low yield. This durum wheat is characterised by the following features: large ear, often with long black awns; big and extended grains; strong and tall plants; excellent tillering capacity. These characteristics make the Turanicum durum wheat particularly suitable for organic cultivation. From qualitative studies a very interesting aspect has emerged regarding the peculiarity of the gluten, which is very soft and easily digestible.