San Carlo and Levante durum wheats are the two varieties selected and produced to become Mancini pasta. The farm is surrounded by a field of wheat, an island of goodness that looks Nature directly in the face, producing various shapes and sizes of pasta with traditional methods. The various types include spaghetti, trenette, spaghetti alla chitarra, penne, macaroni, fusilli, mezze maniche and tuffoli, all of great quality, available in designer packaging that also indicated the year the grain was harvested.
