Mancini Calamarata - 17.8 oz


Our pasta is produced from durum wheat cultivated directly by the company.
Semolina and water are the only ingredients.
We use circular bronze die plates and we dry Calamarata at temperatures between min. 36°C and max 55°C, taking 23 hours.

It has a diameter of 30 mm and a length of 16 mm.
Its cooking time is between 12 and 14 minutes.

Mancini Pastificio Agricolo produces pasta the old- fashioned way using it’s own durum wheat. While on the one hand founder Massimo Mancini carries on the family tradition, on the other 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, as did Massimo after him. Through careful honing of his marketing and communication skills Massimo skillfully preserved that heritage, guided by a simple observation: «Why don’t we use our wheat to produce our own pasta?

But not just any pasta. The objective was a product created with the best wheat, perfectly suited to the local soil and climate and processed using a round bronze die, the old- fashioned 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 production supply chain, the project kicked off in 2010. Mancini Pastificio Agricolo has grown continuously since then, winning over chefs and enthusiasts with the first bite.

Mancini Pastificio Agricolo farms every hectare with the awareness that it is only by caring for the earth and ensuring that the soil is not impoverished that one can obtain the best raw materials possible. And a good old-fashioned pasta is nothing more than the pure expression of the wheat used to produce it. Every pack of Pasta Mancini bears a logo that signals compliance with Good Agricultural Practices [Buona Pratica Agricola]. Those same principles applied by the farmers of the past are now regulated by national and European standards for environmental sustainability. Every activity carried out by the company is, therefore, environmentally friendly and implements the best farming techniques as well as self-regulation standards. With the precious help of agronomist Oriana Porfiri, Mancini Pastificio Agricolo has implemented Good Agricultural Practices to every phase of farming its own durum wheat. The physical and chemical properties of the soil and the history of each plot of land are carefully monitored to allow for careful decisions about how to select the crop and work the land. 

Crop rotation maintains the soil fertile, increases production, improves quality and reduces the environmental impact.
Selecting varieties of the highest quality and those best suited for conditions in each field, accompanied by exclusive use of certified seeds allows us to map out and supervise the entire production process. Planting is done at the best possible time, with suitable quantities of each variety. The conditions of each plot are checked carefully. The type, quantity and timing of fertilisation is planned based on weather conditions, the type of soil, planting period and other decisive factors. 

The key to a vigorous crop is applying correct farming principles and selecting tolerant varieties, thereby limiting the growth of weeds and disease.
Chemical control is used when strictly necessary in full compliance with the rules set forth by the National Plan [Piano Nazionale di Attuazione] for the sustainable use of pesticides. 

Once the wheat is mature and has dried correctly it is harvested and the grain is stored in a refrigerated environment with no need for chemicals.

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