Italian Fusilli pasta in the shape of gimlets 500g

History of the Pastamanicni Brand

Mariano Mancini founded Azienda Agricola Mancini in 1938, and later his son Giuseppe expanded it from 5 hectares to 70 hectares, combining farming with development in the footwear sector. He also passed on to his son Massimo the values of solidity and practicality, which enabled him to pursue his own dreams. Thus, Massimo Mancini completed his agricultural studies in Bologna under the guidance of Giorgio Stupazzoni, an economist specializing in pasta production chains. This is how the dream of a pasta-producing company was born.

In 2010, Massimo Mancini established Mancini Pastificio Agricolo, where pasta is made exclusively from wheat grown on their own fields, surrounding the brand on all sides. Some call it a company in the middle of wheat fields growing on 300 hectares.

Mission of Mancini Pastificio Agricolo

Good Agricultural Practice is a set of characteristics that Mancini Pastificio Agricolo applies for environmentally friendly and sustainable agricultural management, to produce raw materials of the highest quality and healthiest with minimal environmental impact and zero chemical residue.

The goals of the company's Good Agricultural Practice are:
- to respect natural resources (air, water, soil) by optimizing agronomic interventions and rationalizing external inputs;
- to produce high-quality raw material that is most suitable for our transformation process;
- to ensure the health safety of the final product.

The achievement of these goals is carried out through constant monitoring of crops and the implementation of self-control actions during the production process, such as frequent analyses of soils, plants, or pathogen activities. Crop rotation is practiced to maintain and improve soil fertility, alternating annually with durum wheat and improving crops (alfalfa, clover, fava beans, peas, chickpeas) or renewing crops (sunflower).

The material chosen for the packaging in which the pasta is packed is the result of continuous research with industry experts to ensure the best possible preservation of the pasta combined with maximum recyclability of the packaging. Made exclusively from cellulose sourced from wood from forests managed according to strict environmental, social, and economic standards (FSC® trademark), the bag can be entirely disposed of with paper. The ATICELCA® 501 UNI 11743 method certifies the degree of recyclability.

The Advantage of Italian Pasta Mancini over Other Similar Products
The wheat is harvested every summer only when it has naturally reached full maturity and the appropriate moisture level to ensure better preservation. The use of state-of-the-art threshers allows for real-time analysis of grain quality parameters.

The threshed wheat is cleaned and stored using cold techniques, bringing it to a temperature of 18°C, ideal for inhibiting the activity of insects and mold without resorting to chemical agents. Grains of different varieties are mixed into a single blend that will characterize the pasta vintage.

The wheat grains are milled into semolina with a granulation suitable for the Mancini pasta production method. Milling is conducted continuously throughout the year, allowing the company to produce pasta always with fresh semolina, which is essential for obtaining a product with a distinct wheat aroma and flavor.

The excellence of Pasta Mancini is born in the fields but becomes tangible in the pasta factory: the roughness of spaghetti and short pasta results from using a bronze die, not Teflon, as in the food industry. The dough is pushed towards a round perforated disc, as was used several decades ago, rather than a rectangular one, as is now the case in almost every pasta factory. This way, pressure is applied evenly, ensuring greater uniformity of the pasta, especially in long formats.

 To preserve and enhance the important nutritional properties of Mancini wheat, special drying recipes have been developed for each pasta shape based on a combination of temperature, humidity, ventilation, and resting principles. Mancini pasta is dried at a temperature below 55°C, with minimal peaks of 36°C. These values indicate a drying time of 24 to 44 hours depending on the format, ensuring a wholesome and tasty product.

Each package of Mancini pasta displays the harvest year as proof of the agricultural pasta factory's mission: to produce pasta only from wheat that grows directly in the surrounding fields. Since January 2021, the packages have a QR-Code printed on the bottom, which, when scanned, allows you to immediately and directly access quantitative and temporal data from the 4 main production phases, verifiable thanks to Blockchain technology.