The way we work together tells our story
Our Heritage
Pastificio Manta began as a vision for the future and flourished as a family passion.
Since the 1990s, we have cultivated a love for all things pure and natural, minimally processed and untreated, ensuring each product maintains its authentic, genuine soul - true to its origins and nature's own rhythms.
Our Fields
It's in the present moment that memories of my past bloom anew. Since childhood, I was nourished by the colors of the countryside and the pleasure of wholesome food, made at home by loving, experienced hands.
By my grandparents' side, I listened to that desire to chase a dream, despite every challenge and obstacle. I embraced the challenge of bringing exceptional quality products to my homeland and beyond its borders - products born from sustainable farming and an unwavering respect for the land.
Our vision of keeping the supply chain local has taken root, carrying forward our heritage through the cultivation of our fields in Aradeo, in the heart of Salento, just steps away from my workshop. This is where I feel I belong. This is where I'm home.
Our Grain Selection
My trusted mill is a testament to time-honored traditions - the very same place where, as a child, I stood beside my grandfather breathing in the rich aroma of freshly ground flour. To this day, it allows me to cultivate my own heritage grains, guardians of an ancient genetic and nutritional legacy, and mill them shortly after harvest to ensure the freshest product possible.
From the heart of time-honored wheat varieties, carefully selected and grown locally, I extract the finest portion to create an artisanal product of exceptional quality. This is how my Manta pasta, a precious blend of modern techniques and traditional wisdom, restores Italy's signature first course to its rightful place at the table.
Among our carefully chosen grains are Senatore Cappelli wheat, Saragolla wheat, and Salentine barley - cereals native to Puglia and the Mediterranean region, each undergoing rigorous quality control to meet the strictest standards.
Our Pasta
Rough, textured, and robust... just like homemade!
These essential qualities of my pasta ensure perfect al dente cooking and a perfect marriage with any sauce.
From traditional bronze-die extrusion to Teflon-die methods, to my family's exclusive technique for crafting "Le Sagnette," the dough of water and semolina is worked with utmost care to preserve the pasta's nutrients and the wheat's distinctive characteristics.
At your table, you'll discover a celebration of diverse shapes and time-honored flavors: from regional specialties like orecchiette to classic Italian pasta shapes, there's something to delight every palate. Each bite delivers a unique sensory experience, showcasing our certified-quality Mediterranean pasta at its finest.
