Massimo Mancini is passionate about the varieties of wheat grown on his property in the Marche region near Ancona. He follows the pasta making process from harvest to the final packaging stage: a true Paddock to Plate ambassador. The wheat is milled on the spot, the pasta extruded in bronze dies, dried slowly at low temperature. You can truly taste the attention and care put into the making of this beautiful pasta. Bucatini are a thick spaghetti-like pasta with a hole running through the center. They are common through Lazio region, in Rome in particular.
