In fermo in the Marche region Mancini on their farm has always selected and cultivated the grain to make their pasta with care. Its colour is somewhat more amber in color than industriali made pasta. The explosion of aroma that emanates from the kitchen whilst it is being prepared confirms it.
Still today in Naples Moccia produce their pasta there with water directly from the Lattari mountains in a factory embedded in a valley that channels a breeze from Gragnano.....it is all good but their paccheri that are the original ones
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