{"title":"Pastificio Mancini","description":"\u003cp\u003eAn estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\u003cp\u003eThe Mancini family has farmed durum wheat in the hills of Le Marche since 1938, when Mariano Mancini worked this land between the mountains and the sea. His son Giuseppe farmed it after him. His grandson Massimo trained as an agronomist and came home with a question he could not put down: why sell the family's wheat as a commodity when it could leave the estate with the family's name on it.\u003c\/p\u003e\u003cp\u003eIn 2010 he answered it, building a pastificio of wood, concrete, and glass in the middle of the fields, its entrance framing the crop it exists for. The family's order of things has not changed: farmers first, pasta makers second.\u003c\/p\u003e\u003cp\u003eThe wheat is their own, down to the varieties — bred and selected with the cereal agronomist Oriana Porfiri, one of them named Nonno Mariano for the grandfather. The grain rests in cold storage at eighteen degrees, which is why nothing else needs adding. The pasta is drawn through bronze, and every shape has its own drying recipe, counted in days, not hours.\u003c\/p\u003e\u003cp\u003eEach pack prints its harvest year, like a vintage, and some of Italy's most decorated kitchens cook it — quietly, without contracts.\u003c\/p\u003e\u003cp\u003eWhat reaches Casa is the estate's harvest, one year at a time. Turn any pack over and the code on it opens the whole chain: the day the wheat came off the field, the day it was milled, the day the pasta was made and packed. The packs in India read exactly as the packs in Le Marche do, because they are the same packs.\u003c\/p\u003e","products":[{"product_id":"mancini-spaghetti","title":"Spaghetti","description":"\u003cp\u003eThe house cut, from wheat grown around the factory. Dried for thirty-six hours.\u003c\/p\u003e\n\u003cp\u003eThe Mancini family has farmed this land since 1938; the pasta came later, when Massimo Mancini, an agronomist, built a pastificio in the middle of the family's wheat rather than sell the harvest as a commodity. Farmers first, pasta makers second — their order, not ours.\u003c\/p\u003e\n\u003cp\u003eThe spaghetti is drawn through bronze, which leaves the surface matte and rough enough to grip a sauce, then dried for thirty-six hours at low temperature. Fast-dried pasta cooks the flavour out of the wheat before it ever meets water; this keeps it in, along with the bite.\u003c\/p\u003e\n\u003cp\u003eLook at the pack: it carries the harvest year, like a vintage, because the wheat changes a little every summer.\u003c\/p\u003e\n\u003cp\u003eThis is the reference cut of the house — pomodoro, aglio e olio, cacio e pepe, anything built on oil or tomato. Spaghettoni is the same idea, thicker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e San Marzano DOP, Attianese — the reference sauce for the reference cut · Coratina Extra Virgin, Muraglia — aglio e olio with a spine · Spyro, Capobianco — Sunday pomodoro.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396723779,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_45_39_PM.png?v=1789479329"},{"product_id":"mancini-spaghettoni","title":"Spaghettoni","description":"\u003cp\u003eSpaghetti, one size up: more chew, more wheat, more minutes.\u003c\/p\u003e\n\u003cp\u003eSpaghettoni is what the name says — big spaghetti. The extra thickness changes everything at the table: a longer cook, a deeper chew, and a cut substantial enough to carry the rich sauces that overwhelm a standard strand.\u003c\/p\u003e\n\u003cp\u003eFrom the estate's own durum, bronze-drawn, slow-dried the house way, harvest year on the pack.\u003c\/p\u003e\n\u003cp\u003eThis is the cut serious kitchens reach for when the sauce is butter, cheese, or egg: a carbonara, a cacio e pepe with intent, tomato and burrata in summer. Spaghetti is the everyday reference; this is the one for the dishes you linger over.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Fior d'Olio, Guglielmi — a first-picking oil over a thick strand · Trilly, Capobianco — burst whole tomatoes and not much else · Truffle Salt, Savini — for the cacio e pepe with intent.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396854851,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_44_50_PM.png?v=1789479332"},{"product_id":"mancini-whole-wheat-spaghetti","title":"Whole Wheat Spaghetti","description":"\u003cp\u003eThe same estate spaghetti, with the whole of the wheat left in.\u003c\/p\u003e\n\u003cp\u003eWhole wheat pasta has a reputation problem it doesn't deserve, earned by versions made from anonymous grain. This is the other kind: the family's own durum, milled with the bran in, so what reaches the plate is deeper, nuttier, closer to the field.\u003c\/p\u003e\n\u003cp\u003eBronze-drawn and slow-dried like every cut in the house, it cooks to a proper al dente rather than the gloom whole wheat is accused of.\u003c\/p\u003e\n\u003cp\u003eIt suits the sauces with character of their own — anchovy and chilli, roasted vegetables, dark greens, a rough tomato sauce with plenty of oil. This is how Italy eats whole grain: for the flavour. The rest is a bonus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Coratina Extra Virgin, Muraglia — strong oil for a strong strand · Sun-Dried Tomatoes, Capobianco — chopped through, with their oil · Pelati Spyro, Capobianco — the rough tomato sauce.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396887619,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/pasta_mancini_spaghetti_integrali_F4EFDD.png?v=1789479369"},{"product_id":"mancini-whole-wheat-penne-rigate","title":"Whole Wheat Penne Rigate","description":"\u003cp\u003eThe weeknight quill, whole grain, from the same fields.\u003c\/p\u003e\n\u003cp\u003eThe house's everyday shape with the whole of the estate's wheat in it: bran, flavour, and all. Ridged, bronze-drawn, slow-dried, deeper in colour and nuttier on the tongue than the classic penne beside it.\u003c\/p\u003e\n\u003cp\u003eIt shrugs off strong company — chilli, olives, capers, roasted vegetables, a sturdy tomato sauce — and holds its bite in a baked dish.\u003c\/p\u003e\n\u003cp\u003eThe two whole wheat cuts split the week between them: the spaghetti for the long-strand nights, this for everything else. Same field, same year, more of the grain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Bell Pepper, Capobianco — sturdy sauce, sturdy quill · Sun-Dried Tomatoes, Capobianco — the pantry pasta salad · Peranzana Extra Virgin, Muraglia — to finish, generously.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396985923,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/pasta_mancini_penne_integrali_F4EFDD.png?v=1789479366"},{"product_id":"mancini-maccheroni","title":"Maccheroni","description":"\u003cp\u003eThe homely tube: the shape Italian family cooking is built on.\u003c\/p\u003e\n\u003cp\u003eMaccheroni is the least glamorous word in Italian pasta, which is exactly its credential. This is the shape of family kitchens — short tubes that hold a sauce inside as well as on the surface, forgiving on the stove, generous on the plate.\u003c\/p\u003e\n\u003cp\u003eHere it gets the full estate treatment: the family's own durum, bronze dies, the slow low-temperature drying the house gives every cut, the harvest year on the pack.\u003c\/p\u003e\n\u003cp\u003eUse it where comfort is the point — a tomato sauce with too much oil in the best way, a baked dish with whatever the fridge holds, a soup that needs body. Of the house's tubes, this is the small and easygoing one; Rigatoni brings the drama.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Bell Pepper, Capobianco — the generous sauce for the generous shape · Blondy, Capobianco — an orange pomodoro · Cabianca Organic, Palazzo — the quiet oil underneath.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396789315,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_23_25_PM.png?v=1789479290"},{"product_id":"mancini-fusilli-lunghi","title":"Fusilli Lunghi","description":"\u003cp\u003eThe corkscrew, at full length: the cut almost nobody outside Italy has met.\u003c\/p\u003e\n\u003cp\u003eFusilli lunghi are long spirals, telephone-cord curls the length of spaghetti, a shape that mostly stayed in Italy while its short cousin travelled the world.\u003c\/p\u003e\n\u003cp\u003eThe spiral is the point: every turn is a ledge for sauce, and the bronze-drawn surface roughens each one. Estate wheat, slow drying, harvest year on the pack — the full house method.\u003c\/p\u003e\n\u003cp\u003eIt wants a sauce that can ride the curves — a basil sughetto, a slow tomato, vegetables cooked down soft. Twirling it is part of dinner. Of the long cuts, spaghetti is the classic; this is the conversation piece.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Basil, Capobianco — a sauce that rides the curves · Lemon Olive Oil, Muraglia — the summer version · Dolly, Capobianco — pale gold against the spiral.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396920387,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_20_07_PM.png?v=1789479281"},{"product_id":"mancini-penne-rigate","title":"Penne Rigate","description":"\u003cp\u003eThe everyday quill, ridged so the sauce has something to hold.\u003c\/p\u003e\n\u003cp\u003eRigate means ridged, and the ridges are not decoration: cut along the length of each quill, they multiply the surface a sauce can cling to, and the bronze die roughens every millimetre of it.\u003c\/p\u003e\n\u003cp\u003eEstate-grown durum, drawn through bronze, dried slowly over twenty-two hours at low heat. Two ingredients on the pack — semolina and water — and the harvest year printed beside them.\u003c\/p\u003e\n\u003cp\u003ePenne is the shape Italian weeknights run on: it takes a tomato sauce, a vegetable sauce, a baked dish, a cold pasta salad, all without complaint. Rigatoni is its bigger brother, for the sauces with more ambition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Basil, Capobianco — made for exactly this · Peranzana Extra Virgin, Muraglia — the everyday oil · Quorum, Capobianco — the fifteen-minute sauce.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396756547,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_32_50_PM.png?v=1789479308"},{"product_id":"mancini-rigatoni","title":"Rigatoni","description":"\u003cp\u003eThe big tube: nineteen millimetres across, built for the sauces that take all afternoon.\u003c\/p\u003e\n\u003cp\u003eRigatoni is pasta at architectural scale — wide ridged tubes that trap a ragù inside, hold their bite under a heavy sauce, and stand up in a baked dish where smaller shapes surrender.\u003c\/p\u003e\n\u003cp\u003eMancini's is drawn through bronze from the estate's own wheat and dried for twenty-two hours at temperatures that would strike an industrial dryer as a waste of a day. The reward is chew, and wheat you can actually taste.\u003c\/p\u003e\n\u003cp\u003eThis is the cut for the slow Sunday sauces: ragù, amatriciana, anything with time in the recipe, and the definitive pasta al forno. Penne Rigate is the same logic at weeknight size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Spyro, Capobianco — the ragù starts here · Coratina Extra Virgin, Muraglia — a peppery thread over the top · Sughetto with Bell Pepper, Capobianco — for the baked version.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396822083,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_38_50_PM.png?v=1789479316"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/collections\/house-mancini.jpg?v=1789479195","url":"https:\/\/checkout.casaitaliana.in\/collections\/pastificio-mancini.oembed","provider":"Casa Italiana","version":"1.0","type":"link"}