Spaghetti Integrali are produced from whole durum wheat cultivated directly by the company, in line with the guideline of the GAP (Good Agricultural Practices). Semolina and water are the only ingredients.
The milling process preserves every element of the wheat: germ, endosperm and bran.
This allows to maintain unchanged all the nutritional and vitamin properties with a greater contribution in terms of fibre and mineral salts.
Are used only circular bronze die plates and the drying process takes about 20 hours for short pasta and about 40 hours for long pasta, at temperatures lower than 44°C.
- Chestnut color
- Intense wheat flour smell
- Great cooking resistance
- Consistent with chewing
- Intense taste
Pastificio Agricolo Mancini is located in Monte San Pietrangeli, a small village near Macerata. The wheat is cultivated directly by Mancini Family in their 373 hectares. Since 2001 the company has hadopted the GAP (Good Agriculture Practices), a set of rules for an eco-friendly management of agricultural activities to produce a quality product.