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Mancini Pastificio Agricolo
Long pasta line Mancini -  Ipack Ima trade fair 2022

Mancini Pastificio Agricolo is a jewel, one of a kind, surrounded by the Marche countryside and its approach towards “zero km food” has become its trademark, cultivating and using only its own wheat for the pasta they make. We interviewed Massimo Mancini, owner of the Pastificio, who told us why, when he decided to expand the production with a line of long dry pasta, model Long 400, the choice fell again on Storci.

 

 “There is a company which produces pasta in the middle of a wheat field”. What is your philosophy between present and past times?

Our philosophy has always been to give value to what we do in the countryside, with a great care for our wheat. The outcome of this enhancement is our “quality pasta”. We increase in value our family’s history and territory through our work.

 

 

Please tell us how you got to know Storci, your first encounter and something particularly significant that you still remember.

We met in 2005. At that time, we had some thoughts of “making pasta”. An article about us was published in a magazine in the food sector. That one was the occasion to draw some visibility as we exposed our idea of creating a pasta factory.

After some weeks, we got a call from Michele Storci and kept in touch as he understood the importance of our project. We produced our first pasta on March 17, 2010, with a Storci line, more precisely an Omnia line 600/500, for the production of dry short, long and special shapes pasta.

 

 
Mancini Pastificio Agricolo

Why have you favoured Storci again for your dry long pasta line? What were you looking for in terms of technology and innovation? Why did you choose us again?

We have reached a very high-quality level; this is also due to Storci technology. Now, we would like to keep it. We are not searching for new paths; we want confirmation that what we are following is the best direction. Storci has always proved to be proactive and able to solve any problems.

They have always been at our side; the proof of what I’m saying is the mutual esteem and synergy we have with Simone Franchi (Storci Service Dept manager).

We are about to enlarge and triple the production areas and hope to finish this significant renovation within the summer of 2023. New markets and challenges are waiting for us. With Storci, we feel safe.

 

 

 

 

 

Mancini Pastificio Agricolo
Mancini Pastificio Agricolo
Mancini Pastificio Agricolo
 

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