Mancini Pastificio Agricolo produces pasta in the old artisan way using its own durum wheat. While on the one hand founder Massimo Mancini carries on the family agriculture tradition, on the other hand there’s room for innovation. Massimo’s grandfather, Mariano, started farming durum wheat in 1938. Mariano’s son, Giuseppe, followed in his father’s footsteps, and so did Massimo after him. Through careful application of his agronomic, marketing and communication skills developed through his studies, Massimo skilfully preserved that heritage building an entire new world, guided by a simple observation: “Why don’t we reinstate value to the land using our own wheat to produce pasta rather than selling it as a commodity to the market?”. But not just any pasta. The aim was to create a product with the best wheat, perfectly suited to the local soil and climate, processed using a round bronze die, then left to dry at low temperatures for many, many hours: the old artisan way. That’s the only way to bring out the pure quality of the raw materials. After a period spent studying and researching every aspect of the farming and pasta production supply chain, the project kicked off in 2010. Mancini Pastificio Agricolo has grown continuously since then, winning over chefs and enthusiasts to his cause at first bite. However, respect for tradition doesn’t rule out technology, quite the opposite. Every variable - be it temperature, humidity, pressure - is managed digitally with a degree of precision that was unthinkable until just a few years ago. Mancini Pastificio Agricolo had its factory tailor made, blending experience and innovation to create a unique product.