Meet Massimo Mancini, a third-generation farmer who left his job as a consultant at Barilla to pursue his passion for wheat farming and pasta making. He didn't settle for just growing wheat; he wanted to process it himself and create a unique pasta business.

In 2007, he completed the construction of a pasta making and drying building, which he dubbed the "Factory in a Wheat Field." This factory overlooks the growth and harvest of the grain and uses traditional bronze castes and up-to-date technology to make and package the pasta. The pasta's interior is rough to ensure it holds sauce well, and it's dried slowly at 40 degrees Celsius for up to three days. Unlike most industrial pastas, which are dried in two to three hours under heated air, the slow drying process preserves the pasta's color, flavor, and consistency when cooked.

To showcase the unique flavour profile of each batch, every beautifully packaged bag of pasta is stamped with the wheat's harvest date. Just like wine, the flavour of the grains can vary slightly depending on the weather. This is truly a Paddock-to-Plate Pasta experience.

Mancini Linguine 500g