In the Marche region, in the middle of some of Italy's wheat fields, the Mancini family has built a pasta factory, which only produces pasta of durum-wheat and Turanicum wheat from the family's own fields. The fields are grown according to the rotational principle, where you switch between several different crops so that the soil does not spark, but have time to recover.
The factory itself is completely modern, while production follows old traditions and routines: The punches are of bronze, which gives the pasta a higher porosity and a more rough surface. It helps to provide a better pasta with more structure and a greater ability to suck moisture and sauce. Subsequently, the paste is dried at temperatures below 44 degrees between 20 and 40 hours depending on the pasta type. The long drying time helps maintain the taste.
Pasta Mancini's products are used at a large number of Michelin restaurants in Italy. The Mancini family also collaborates with Massimo Bottura, who owns the three-star Michelin restaurant Osteria Francescana, on the development of new pastes.
