La Campofilone
High quality egg pasta from Marche
La Campofilone is an agricultural pasta maker with
its own 120 hectares in the Marche region where all the raw materials needed to make our pasta are produced, both durum wheat semolina
pasta and egg pasta. The closed chain guarantees quality, traceability and food safety for products.
From the summer harvest,
hard grains are matured in silos, chilled to avoid mould and impurities. This helps us to get a semolina that is always supremely
important for a great and perfectly digestible pasta. 6,000 hens are raised, fed with cereals from the supply chain to get the very
high quality eggs that are used in making La Campofilone egg pasta. Campofilone pasta is an intense and delicate yellow colour, like
eggs. Raw materials are processed within the company with a traditional method at a controlled temperature that never exceeds 36 degree
and the pasta is dried for 24 hours, or 48 for some types. For this reason Campofilone pasta is light, easy to digest and excellent
nutrition with a scientifically guaranteed low glycemic index.
Campofilone production includes: maccheroncini, fettuccine
(also in special version: orange fettuccine, mushrooms fettuccine, lemon fettuccine, chili pepper fettuccine, sage fettuccine,
spinach fettuccine and quail eggs fettuccine), chitarra pasta, tagliatelle, linguine, sfoglia, maltagliati, gramigna, quadrucci,
whole wheat and durum wheat semolina pasta. The history of Campofilone has lasted for one hundred years and the mission of this
company is bring farming culture back to the centre of food culture.
Contacts La Campofilone s.r.l.
Località Ficiarà, 27 Campofilone(FM),63828 - Italy
+39 0734.931294
+39 0734.937354
Via Enrico Toti 120
63074 San Benedetto del Tronto (AP)
Phone: 0735/658706
E-mail:
info@aziendemarchigiane.com