Mancini Pastificio Agricolo, located in Monte San Pietrangeli in Italy’s Marche region, is a renowned pasta maker founded in 2010 by Massimo Mancini. The company stands out for its vertically integrated “farm to fork” model, producing pasta exclusively from durum wheat grown and harvested on its own land.
Agricultural roots (1938): The story of the land and the family farming tradition began in 1938 with Mariano (“Grandpa”) Mancini.
A visionary change (2000s): Massimo Mancini, a trained agronomist and Mariano’s grandson, decided to shift the family business from simply selling wheat to turning it into high-quality pasta.
Founding (2010): Mancini Pastificio Agricolo was officially founded in 2010, with the pasta factory built right in the middle of its wheat fields.
Production launch (2010): The first pasta production began on March 17, 2010, using a Storci Omnia line.
Expansion (2023): The company planned to triple its production space, with renovations expected to be completed by summer 2023.
Estate-grown: Mancini controls the entire chain, from seed selection to cultivation and processing. They farm about 300 hectares of land in Le Marche.
Varieties: They use high-quality durum wheat varieties such as Maestà, Nazareno, and a special variety developed over 7 years called “Nonno Mariano”.
Methodology: The pasta is made using traditional techniques, such as bronze dies (which create a textured surface that helps the sauce cling better), and is dried slowly at low temperatures (below 46°C/115°F) for up to 44 hours to preserve its natural aroma and nutrients.
Traceability: Since January 2021, every package includes a QR code that lets consumers trace the production data for the specific harvest, confirming its “seasonal” character.