Spinosi
Also known as: Spinosi pasta, Spinosi Campofilone, Pastificio Spinosi
Artisan egg pasta maker in Campofilone, Marche, working since 1933 and producing Maccheroncini di Campofilone PGI.
Spinosi is an artisan egg pasta maker in Campofilone, a hill village in the province of Fermo in the Marche region of Italy. According to the company, it has been working since 1933 and keeps alive the local tradition of thin dried egg pasta. Its official product page credits Nello Spinosi as the first artisan producer of Maccheroncini di Campofilone, the village speciality that is now protected in the EU as a PGI.
The company says it uses fresh eggs that are still broken by hand, durum wheat semolina, bronze dies and slow drying. Its Maccheroncini di Campofilone IGP contain 33.4% fresh eggs and no added water and cook in about a minute.
The range goes beyond the PGI strands. Spinosi Pasta all'uovo covers classic cuts such as tagliolini, fettuccine, tagliatelle and pappardelle, house creations like Spinosini, flavoured ribbons and soup pasta (quadrelli, grattata). Spinosi Zero+ is a gluten-free egg pasta made with legume and maize flours and presented as high in protein. Spinosi Freschi ripieni is a fresh filled pasta line with ravioli, tortellini and cappelletti. The company also sells sauces, oil and sweets.
All of this is egg pasta rather than water-based dried durum wheat pasta: the egg gives the dough its colour and elasticity, while semolina gives it structure. Spinosi pasta is served with meat ragù, butter or vegetable sauces, and the small soup cuts go into broth.
Facts
| Year founded | 1933 |
|---|---|
| Country | Italy |
| Region | Marche (Campofilone, province of Fermo) |
| House range | Maccheroncini di Campofilone IGP; Pasta all'uovo; Zero+; Freschi ripieni |
How it connects to Pasta
Spinosi → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina
- Part of
- Pasta brands and producers
- Similar and different
- Maccheroncini di Campofilone
Frequently asked questions
Where is Spinosi, and how is the name said?
"Spee-NOH-zee": an artisan egg pasta maker in a hill village near Fermo.
Is it true that maccheroncini from Campofilone are ordinary macaroni?
Not quite: they are thin dried egg strands, a village speciality with EU protection as a geographical indication.
Is water added to the maccheroncini?
No. The PGI version has no added water, the fresh eggs are broken by hand, and it cooks in about a minute.
Which other ranges does the brand have?
Classic egg pasta, a gluten-free one from legume and maize flours, and fresh filled pasta: ravioli, tortellini and cappelletti.
What does Spinosi pasta go with?
Meat ragù, butter or vegetable sauces; the small soup cuts go into broth.
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.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
Similar
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