Mancini Pastificio Agricolo traces its roots to 1938, when the Mancini family began growing durum wheat in Italy’s Marche region, a farming tradition that continues today under agronomist Massimo Mancini. In 2010, the family took the rare step of building a pasta mill directly within their wheat fields, creating one of the few truly vertically integrated pasta producers in Italy. Mancini grows, harvests, mills, and transforms its own wheat into pasta, allowing complete control over quality and consistency from the soil to the finished product. This field to pasta approach, combined with bronze extrusion and slow drying, produces pasta with a distinct wheat driven flavor, excellent texture, and superior sauce adhesion. Unlike conventional pasta makers that rely on commodity semolina, Mancini’s commitment to agriculture and craftsmanship results in pasta that reflects the character of each harvest and sets a benchmark for authenticity and performance in the kitchen.