Wheat exclusively from the brands and eggs from free-range hens. All grown and raised within the same farm.
Slow drying and at a temperature of 40°c. One-fourth that of industrial practices.
A small hamlet like Campfillù, Campofilone, perched in the hills of the Fermano region of the Marche, had little chance of remaining in the annals … were it not for the exceptional quality of its production of pasta
made with eggs. References to this specialty appear in texts dating as early as the 1400s. Prominent among the many enthusiasts was the poet Giacomo Leopardi, who listed Campofilone egg pasta among the 49 dishes he most desired.
Today Campofilone Il Mangiarbene represents a return to tradition, respect for raw materials and the cycles of nature. A pasta that is the utmost expression of the concept of a closed supply chain, within which all the raw materials needed to make the finished product are
produced. Wheat cultivation in the Marche region, temperature-controlled storage to prevent the formation of mold, eggs produced by free-range hens fed with vegetable feed enriched with flaxseed, so as to increase the amount of Omega-3. All in compliance with a strict PGI specification, which requires a special thinness of the sheet of pasta and long drying times.
All this is revealed in the dish, where taste is matched by excellent yield (250gr. for 4 servings) and unparalleled seasoning absorption capacity.
