The genuine Maccheroncini of Campofilone are recognized by the Marche region as a typical-traditional product: they can be produced only within the Campofilone Municipality and they follow strict production rules according to the traditional time-honoured recipe.
Campofilone is a small agriculture town situated within the province of Ascoli Piceno. It is perched on a hill located in the lower Aso valley, bathed by the Adriatic sea.
In the 15th century the culinary art of Maccheroncini was already widespread: hand cut simply thanks to a very sharp knife by experienced and skilled people, it was later celebrated during the Council of Trento in 1560. Here, the “angel hair”- another name attributed to the Maccheroncini- are mentioned as follows: “so thin that they melt in your tongue"
The ancient craft hand-made production of this egg pasta became a popular tradition handed down from mother to daughter. In 1912, Mrs Adorna Albanesi opened a “Trattoria” in via XX Settembre, founding in this way the company "la Campofilone"
Every year in Campofilone a National Festival devoted to its renowned Maccheroncini and traditional sauce is organized. It takes place in the first decade of August and it has already reached its 44th edition.
Thanks to their homogenous texture without any crack or roughness, their vibrant and brilliant color and fine taste, the Maccheroncini are perfect with soups and meat sauces. Thanks to their high yield, 250 g are enough for 4 servings; to obtain a perfect result we suggest to cook the content of a bag in 3 liters water for 1-2 minutes.
WHY LA CAMPOFILONE BY ENZO ROSSI
Many are the key-factors that allow “la Campofilone” company to offer a genuine product on the market:
- the accurate selection of raw materials: only the best wheat rigorously grown in the Marche region, stored at low temperatures without the use of chemicals and eggs from free-range hens fed with noble GMO-free cereals;
- a mainly manual processing system: expert pasta-making masters work with the tiniest attention for details evoking gestures that recall hundred-years honoured traditions ;
- the long drying time assured by a favorable temperature and by an essential air change: after a drying time of 20 hours at a temperature of 36°, pasta gains its unmistakable taste and all the nutritional and organoleptic qualities are unaltered.
In 2004, “La Campofilone”, leading company in its sector, obtained the prestigious certification of food chain retraceability system, in compliance with the quality and retraceability management systems (standards UNI 10939/2001) issued by the accredited body DNW (Det Nor Ske Veritas). Besides, in 2008 it obtained the BRC-IFS certification.
The observance of the laws in force, the strict daily check-up to ensure the highest hygiene, drying, stocking and logistics standards, provide a total guarantee of the product making La Campofilone unique.