Pasta Mancini is borne out of the meeting of modern possibilities and old expertise, acquired with humility and evident above all during the winter, when the majority of the pasta is produced but when the weather conditions make the work more difficult. The level of humidity necessary for production, easily attained during the summer, is at risk during the cold months when even a simple change in the air can cause the drying pasta to crack. In addition to the sensitivity of the pasta-maker, is the structure of the laboratory to avoid it falling: as ever in the case of a pasta factory, its form is its essence. As well as short pasta, long pasta is also produced with circular-shaped, bronze dies, abandoned in the industrial area in favour of linear dies, which guarantee a greater executive velocity and, therefore, attainment of better results in terms of quantity.
This type of pasta is suitable for "Penne all'Arrabbiata"
Length: 40 mm
Diameter: 10,2 mm
Only certified seeds and the varieties which respond better to the quality requests and adapt to the climatic conditions, guaranteeing an economically sustainable production.
The seeding takes place during the most suitable period using the right quantity of seeds for each variety depending on the conditions of every single plot of land, using the adequate tools for each situation.
The Agricultural Company Mancini, from the spike to the table, guarantees the traceability and the absence of chemical remains certified by constant lab analysis. The artisanal processing then exalts the raw material characteristics.
Each variety cultivated by Mancini has its character, history and diverges in size, colour, gluten tenor, protein content and productive potential. Everyone has its weaknesses and strengths.
- 01/09/2017 -