I MACCHERONCINI DI CAMPOFILONE I.G.P
( Protected Geographical Indication (PGI) )
Is the first and only egg pasta in Europe to have obtained this important recognition. An excellent product that has introduced this little village in the middle of the countryside of the Marches region to consumers all over the world. The strict nature of the production techniques is designed to preserve the organoleptic characteristics of the finished product and among the restrictions is that the Maccheroncini be produced exclusively in the territory of the township of Campofilone.
The fundamental characteristics are:
The special cut of the Maccheroncini di Campofilone makes for a very quick cooking time of around 1 minute.
At the beginning of the 19th century a group of homemakers and innkeepers started proposing Maccheroncini, a name that derives from the generic term of Maccheroni that was applied to all pasta, but as it was cut long and thin it became Maccheronicini, or "little" pasta.
In the first edition of the Gastronomic Guide of Italy edited by the Italian Touring Club in 1931 the Maccheroncini di Campofilone are mentioned as a typical product of the medieval town in the province of Fermo confirming the direct tie between the product and its place of origin.
Tradition and skillful workmanship, maintained for over 600 years, have given birth to a commerce based on family run businesses that have made Campofilone famous all over the world.