Pastificio Mancini
Mancini Pastificio Agricolo produces pasta only with the wheat that it grows directly in the fields that surround it in the heart of the Marche region, obtaining every year a live product, the son of the agrarian vintage.
We select the varieties of durum wheat that are best expressed in our territory and in the Mancini pastification process. We contribute to the study and natural development of new durum wheat varieties in collaboration with expert grain agronomist Oriana Porfiri, in a region historically at the forefront of grain research.
Good Agricultural Practice is the set of rules that we apply for an environmentally friendly and sustainable management of our agricultural activities, in order to produce a raw material of the highest quality and health with the least possible environmental impact and zero chemical residue.