For your best pasta sauces choose a "live", produced with water and air of the Dolomites.
Bronze-plaster paste, unique in texture and carnation. Try it with green beans, candied garlic garlic and sea plankton sauce.
Bronze-plated pastry, characterized by the smell of ripe wheat, the same cultivated in the fields of Pastificio Mancini. From ear to your table.
Bronze-plated pastry, with the smell of ripe wheat, the same cultivated in the fields of Pastificio Mancini. Excellent with clams, beets and anchovy sprouts.
Try a beetroot and fondue salad with Robiola di Roccaverano. Bronze-plated paste, produced with the grain grown in the fields of Pastificio Mancini.
Full-length bronze drawn pasta, dried at low temperature, with the intense taste of the organic grain cultivated in the Pastificio Mancini fields.
Try it with anchovies and foie gras. Full-length bronze drawn pasta, dried at low temperature, with the intense taste of the organic grain cultivated in the Pastificio Mancini fields.
Full-length bronze drawn pasta, dried at low temperature, with the intense taste of the organic grain cultivated in the Pastificio Mancini fields.
Try them with a beetroot sauce and Robiola di Roccaverano fondue. Pasta extruded through bronze, produced with wheat grown in the fields of the Mancini pasta factory.
Pasta extruded through bronze, excellent texture, very fragrant. Challenge it in a pan!
Pasta extruded through bronze, of character, with the smell of ripe wheat, the same cultivated in the fields of the Mancini pasta factory. From the ear to your table.
Semi-wholemeal pasta of stone-ground granulated wheat flour. The decided flavor of cereal will allow you to offer a dish of character on the table.
Semi-wholemeal pasta of stone-ground granulated wheat flour. The decided flavor of cereal will allow you to offer a dish of character on the table.