Campofilone egg pasta, as it once was…
In Campofilone, a small farming village in the green heart of Le Marche region, discover how we make our Campofilone egg pasta, preserving the recipes and traditions of the oldest women in the village.
What you’ll do
- Visit the pasta factory and discover the different stages of production of the ancient Campofilone pasta, from the dough to the drying process.
- Follow live how the famous Campofilone egg pasta is made!
Price per person: € 18
What to expect
We will welcome you in the pasta factory where we produce the famous Campofilone egg pasta and we will tell you what makes our farm unique: the 100% Marche closed chain, which guarantees our Campofilone pasta quality, traceability and food safety, maintaining a strong link between the agricultural tradition of our land and innovation.
In fact, we grow selected, non-GMO durum wheat, stored and aged exclusively in the Marche region and characterised by a high protein content. The eggs used to produce Campofilone pasta come from free-range hens fed exclusively with our cereals, thus preserving an exceptional, genuine and natural aroma.
The first word to describe the craftsmanship of our processing is slowness. We will discover how our raw materials are processed inside the pasta factory using a traditional processing system at a controlled temperature that never exceeds 36° C and how Campofilone egg pasta is dried for 24 hours (48 hours for some shapes). This makes the pasta light, easy to digest and with a low glycemic index. A true high-quality Campofilone pasta!
The experience is temporarily suspended, due to Covid-19. Please send us your request to be updated as soon as it becomes available again.
|Where||Campofilone, Fermo – 50 minutes from Ascoli Piceno and Ancona|
|When||From Monday to Friday – duration 1.5 hours|
|Start time||From 10 a.m. to 2 p.m. – flexible start time by agreement with the Expert|
|What’s not included||
Price per person: € 18
Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.
- Create your own customised tour with this Campofilone pasta experience.
The Food Expert:
In our 120-hectare farm, we produce all the raw materials that we need for pasta production. There is no “perfect recipe” for our semolina: we grow the grains respecting the soil resting cycles, paying strong attention to fertilisation, especially the organic one, choosing Non-GMO, local and resistant grains. We raise about 6,000 hens, living on the ground, in a ventilated and dry space. We produce Maccheroncini di Campofilone PGI: this egg pasta was traditionally prepared by the peasant farmers of Campofilone.
Cancellation policy: all bookings for the Campofilone egg pasta experience can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.
In Campofilone, a small farming village immersed in the green of Le Marche, the hills are designed by alternating wild areas, orchards and huge monochromatic cereal fields, which extend along the slopes of the hills, a territory suited to biodiversity.
In our 120-hectare farm, we produce all the raw materials that we need for pasta production. There is no “perfect recipe” for our semolina: we grow the grains respecting the soil resting cycles, paying strong attention to fertilisation, especially the organic one, choosing Non-GMO, local and resistant grains. From summer harvest, durum wheat is matured in refrigerated silos to avoid mould and impurities. We raise about 6,000 hens, living on the ground, in a ventilated and dry space. We feed them with cereals from our food chain and respecting their life cycles, so to obtain high quality eggs, which give our egg pasta an intense, delicate yellow colour and a high protein quality.
Our processing is slow and artisanal. Low temperature bronze extraction and slow drying under 36° C are our strengths. Thanks to this method, pasta is not a heavy dish: it is light, digestible and with a low glycaemic index.
Maccheroncini di Campofilone PGI
Campofilone egg pasta is an ancient tradition. The most famous episode is linked to the Trento Council: on that occasion, in 1560, a dish consisting of very thin strips of pasta made with flour and eggs from Campofilone was offered. In Campofilone peasant farmers used to make this pasta when they needed to preserve large quantities of eggs produced by the hens raised in their yards.