Mancini farm has been working the land for over 60 years, since grandfather Mariano, started cultivating cereals and threshing grain using traditional machinery, "threshers" driven by the first examples of tractor on the market.
In the late 70's, Giuseppe Mancini expanded the Mancini farm from 20 acres to the present 70 acres.
In the past ten years Massimo Mancini, after graduating in Agricultural Science, has been refining the selection of the various types of wheat and farming techniques to achieve a higher quality product.
In 2001 the company decided to transform the wheat within the company, with the help of a master pasta maker.
All Mancini pasta is produced from wheat cultivated exclusively on the farm applying stringent farming methods which reduce the impact on the environment.
Three different varieties (San Carlo, Levante and Ariosto) are grown and once harvested, are blended together.
The grain is stored and preserved at low temperature, without the use of chemicals, which is beneficial both for the healthiness and flavor of the final product.
The flour obtained from grinding is then made into pasta using traditional methods.