Merk: La Campofilone

: Maccheroncini di Campofilone I.G.P.

Campofilone is een klein dorpje vlakbij Ascoli Piceno, gelegen op een heuvel in de Aso vallei aan de Adriatische kust.

Al sinds 1500 is de gastronomische kunt van de "Maccheroncini", hele dunne slierten van eier-pasta, een traditie die van moeder op dochter wordt overgedragen


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.