The grain of our land
It is as if the craftsmanship was a big bet on the magnifying glass raw material : it emphasizes the characteristics , reveals the secrets , it tells the story. For this, get a pasta dish Healthy , nutritious and tasty means to weigh carefully all the choices , starting from the selection of varieties of durum wheat . The qualitative values must agree as to perform a music : the test weight , the amount of protein , the gluten index , the yellow index . Only in this way can be said to be successful the final symphony . A criteria of balance and proportion comply with all operational stages and , just as happens with the words , even the fields surrounding the pasta , after the cultivation of wheat that has them fatigued absorbing the wealth, are cyclically seeded pea and faba bean , miglioratrici species that return to the original soil fertility . The fields of the company Mancini therefore resemble a stylish multicolored quilt , a tradition agronomic typical of the Marche , which enhances the aesthetics of the landscape , while protecting the productivity of the land . In the summer, the golden ripe wheat complements the brown fields just threshed ; while the yellow of sunflowers , crop renewal , stands next to the mighty green bean and alfalfa .
Tilt on themselves for the weight of the beans, but vigorous enough because the top does not touch the ground, the ears that crowd the slopes of the company Mancini met their fate between the months of June and July, with the threshing . The noise lazy combine harvester spreads under the sun and in the air circling a shower of golden scales , smelling of earth. Durum wheat and durum wheat St. Charles East, cultivated on land equivalent , the two varieties are selected to become a paste. The first is well suited to the land south-facing and well ventilated , while the second gives excellent results even in the plains and slopes colder . However, in agreement with the spirit of initiative that was to grandfather Mariano , a portion of land is reserved each year to experiment with new crops to add to the usual combination , such as annual variations on a musical theme already perfect.
A common thread unites all phases of the work, the pasta factory Mancini. It is the idea dell'avvolgere , the protect. It is an energy that we breathe , especially in autumn, when the San Carlo and the Levant are stored in Silobag , polyethylene bags placed over a large area flat, similar to long parallel pillows . After many weeks of light, the grain is put to rest sheltered from solar radiation, rejected by the white wraps .
A sleep protected that does not require the aid of chemical components , given that exploits the breathing of the grains , thus favoring the natural development of carbon dioxide, perfect to inhibit the formation of organisms harmful to the health of the crop.
A factory in the middle of a wheat field
Returning home , Max kept telling herself softly, as the sun began in late June , late , the descent into the night. The radio was just a background hum , but at that moment a voice called him back , clear : " No fear , no fear , no fear : we think the life , they told me so ." When a dream can be realized 're walking barefoot on the edge of a precipice. You know that you will jump , do not know if flying. Then came the signs .
A job well done is done in constant consideration of its recipient , is a proof of generosity and respect. When the pasta you decide something, you do it together , thinking about how they will eat pasta and Mancini have the right to bring to the table a product that does not disappoint expectations . The words are changing , change meaning based on what , how and especially to those who use them . The same pronunciation of a word can make it fertile or barren hopelessly : Mancini 's philosophy is to restore meaning to the term " quality " , depleted by the abuse that the food industry has made in recent years.
The design of the pasta factory lasted a year and has just started in the fall, as it was a ' seeding intellectual ' . Maximum and Ernesto Paoletti , architect and close friend , they felt children armed with pens in front of a huge white sheet . Ten acres of land to give shape to their hopes and only one goal : to make the best pasta wheat Mancini possible. After a long period to exchange opinions , finally the first sketch , concise and effective . Any attempt to change further : superfluous.
Thought in relation to the needs of the main machine volumetric , even the pasta was ' seeded ' : an excavation 6 feet has allowed us to build it for half below the level of the hill on which it was placed instead of the main entrance , with the ' intent to keep intact the natural balance of the lines. A foundation of five feet rooted him to the ground , similar to the many trees, old and new, that surround the land company . The environments are designed for operating phases with different temperature requirements . The production area , hot and humid, is located in the heart of the building , protected at the sides by the deposits of semolina and pasta , fresh and dry. The packaging area is flooded with light , to facilitate the work . Outside the property is surrounded by wood, long horizontal axes will thin the volume , integrating it into the landscape like a cutout photograph around which a painter has designed the hills. The wood is an insulator and changes color with the seasons and over the years , so the pasta is first brown, then gray , sand . It is a place alive as its natural hosts , the people who work there, like pasta that is guarded .