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Mancini ✹ Monte San Pietrangeli, Italy

Organic Penne Lisce Turanici, 500g

Organic Penne Lisce Turanici, 500g

Rare, ancient, and remarkably delicious—this organic Penne Lisce is made from Turanicum wheat, a 4000-year-old grain revived in Italy by Mancini. The pasta is crafted exclusively from wheat grown and harvested in the fields surrounding Mancini’s factory in the heart of Le Marche, in Italy. Bronze-cut and slow-dried for 22 hours, this earth-toned pasta offers a rich aroma of grain and a soft, easily digestible gluten structure. The result: golden, deeply flavorful penne that holds sauces beautifully while feeling light and satisfying.

Regular price 7,65 €
Regular price Sale price 7,65 €
Set price Sold out
Price incl. VAT, plus shipping
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Ingredients

Organic stone ground semolina of turanicum durum wheat, water.

Nutritional values

Nutritional values per 100g:
Energy: 1540kJ / 363kcal;
Fat: 1,7g, of which saturated: 0,3g;
Carbohydrates: 73g, of which sugars: 2,6g;
Fibre: 6,2g;
Protein: 11g;
Salt: <0,1g.

Organic inspection body

MIPAAF: IT-BIO-004

Notice

After opening, store in a cool and dry place. Cooking time: 7–9 minutes.

Shipping

Orders within Germany
Shipping fee for orders within Germany: 5.95€. From 59€, shipping is free of charge. Delivery time: 2-4 business days.


Orders to other EU countries
The shipping fee is €19.95 for parcels up to 10 kg. Delivery time: 2-8 working days, depending on the country.

Unfortunately, we do not ship to countries outside the EU. For special requests, please contact us at hi@gourmiegoods.com.

Distributor

Azienda Agricola Mancini Soc. Agr. Srl
Via Ernesto Paoletti 1
63815 Monte San Pietrangeli
Italy

Own grown
Own production
Made in season
Local ingredients
Single origin
View full details

Learn more about Mancini

At Mancini Pastificio Agricolo, pasta is grown, not just made. The story began in 1938, when Mariano Mancini founded the family’s wheat farm in the heart of Le Marche, Italy. Three generations later, his grandson Massimo Mancini — an agronomist by training — built a pasta factory right in the middle of those same fields. The idea was simple but revolutionary: to produce pasta using only the durum wheat grown and harvested on their own land. Each year’s crop yields a “seasonal” pasta that reflects the unique conditions of that year. 

Everything is done...

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