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Mrke: La Campofilone
: Maccheroncini di Campofilone I.G.P.
Traditional specialty with egg.
PROPERTIES OF INGREDIENTS
La Campofilone uses for their pasta exclusively durum wheat semolina and whole eggs without adding water to the dough.
DURUM SEMOLINA
The wheat is grown in the provinces of Ascoli Piceno and Macerata. After harvesting the wheat is stored in silos before being finally ground into flour in modern mills.
EGGS - PASTEURIZED
The hens are kept in barns and can move freely. There are fewer hens per square meter, which reduces stress and improves hygiene.
Their food is strictly controlled and is non-GMO.
Campofilone is a small agricultural village near Ascoli Piceno, located on a hill of the Aso valley, on the Adriatico sea coast. Ever since 1500 the gastronomy art of the "maccheroncini", very thin threads of egg-pasta, has been handed on from mother to daughter.
: Maccheroncini di Campofilone I.G.P.
Traditional specialty with egg.
PROPERTIES OF INGREDIENTS
La Campofilone uses for their pasta exclusively durum wheat semolina and whole eggs without adding water to the dough.
DURUM SEMOLINA
The wheat is grown in the provinces of Ascoli Piceno and Macerata. After harvesting the wheat is stored in silos before being finally ground into flour in modern mills.
EGGS - PASTEURIZED
The hens are kept in barns and can move freely. There are fewer hens per square meter, which reduces stress and improves hygiene.
Their food is strictly controlled and is non-GMO.
Campofilone is a small agricultural village near Ascoli Piceno, located on a hill of the Aso valley, on the Adriatico sea coast. Ever since 1500 the gastronomy art of the "maccheroncini", very thin threads of egg-pasta, has been handed on from mother to daughter.
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