A wheat grain, almost intact, transformed into pasta — as if Mancini wanted to offer you the seed itself, before it became anything else.
There's something profound about such a small food.
A chicco. A grain. Barely 9 millimeters. Yet, in this tiny grain of pasta lies the whole story of an Italian family that, for generations, has been sowing, harvesting, and transforming its wheat without ever entrusting it to anyone else.
Most pasta is born in a factory, far from the land that nourished it. These are born in a field — the same fields, year after year, that surround the Mancini family home in the Marche region. The wheat is hand-sown, patiently harvested, then transformed just steps from where it grew. Nothing is bought. Everything is cultivated.
Perhaps that's why Chicchi di Grano have such a unique shape — almost a replica of the original grain, like a silent homage to what brought them into being. A small, humble pasta, designed for comforting soups and childhood pastinas, the kind a grandmother would have served on a winter evening, without much ceremony, but with all her heart.
Bronze-extruded, slowly dried at low temperatures, this pasta retains the intact richness of the wheat from which it is made. Only two ingredients — durum wheat semolina and water — because sometimes, simplicity is the most beautiful form of respect for what the earth gives us.
It's just a tiny grain of pasta. But in every bite, it's a lifetime's work that ends up on your plate — thousands of miles from home, but suddenly, a little closer.
Why our customers love them
- Wheat grown by hand, by the same family, for generations
- Only 2 ingredients: durum wheat semolina and water
- Unique shape, inspired by the grain itself
- Ideal for comforting soups and pastinas
- Quick cooking: 8–10 minutes

