La Campofilone
Also known as: La Campofilone pasta, La Campofilone Maccheroncini
Egg pasta maker in Campofilone, Marche, using durum wheat and eggs from its own farm: Maccheroncini di Campofilone PGI, egg pasta and semolina pasta.
La Campofilone is an egg pasta maker in Campofilone, in the province of Fermo (Marche, Italy), run as an agricultural company. It traces its story to 1912, when Adorna Albanesi opened a trattoria in Campofilone; the pasta production grew out of that kitchen tradition.
The company stresses that it produces its own raw materials. On a farm of about 120 hectares it grows durum wheat, which is kept in refrigerated silos after the harvest, and it raises about 6,000 hens on the ground in groups of 800, fed with cereals from its own fields; their eggs go into the dough. According to the company, the dough is kept at no more than 36 °C, and the pasta is dried slowly for 24 hours – 48 hours for some shapes – in rooms at about 20 °C and 50–60% humidity. For research it works with the Università Politecnica delle Marche.
The range covers La Campofilone Maccheroncini di Campofilone IGP, the protected egg pasta of its home town; the broad La Campofilone Pasta all'uovo line with 33.4% eggs and semolina, including flavoured fettuccine and organic and wholegrain versions; and La Campofilone Pasta di semola, egg-free durum wheat pasta such as spaghetti, penne rigate, rigatoni, paccheri and fusilli.
Facts
| Year founded | 1912 |
|---|---|
| Country | Italy |
| Region | Marche (Campofilone, province of Fermo) |
| House range | Maccheroncini di Campofilone IGP; Pasta all'uovo (also organic and wholegrain); Pasta di semola |
How it connects to Pasta
La Campofilone → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina, 🌾 Durum wheat
- Part of
- Pasta brands and producers
- Similar and different
- Maccheroncini di Campofilone
Frequently asked questions
Where does La Campofilone's story begin?
In a trattoria opened by Adorna Albanesi in 1912; the pasta grew out of that kitchen.
Does La Campofilone keep its own hens?
Yes: about 6,000 hens raised on the ground in groups of 800 and fed with cereals from its own fields.
How is La Campofilone pasta dried?
Slowly, in rooms at about 20 °C and 50–60% humidity.
Which university does La Campofilone work with?
The Università Politecnica delle Marche, for research.
Is it true that La Campofilone dries its pasta in a few hours?
No, drying takes 24 hours, and 48 for some shapes.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Maccheroncini di Campofilone — Dried egg pasta with an EU protected geographical indication: very fine strands 0.8–1.2 mm wide of egg and semolina or flour, made in Campofilone, Marche.
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