The tradition of Maccheroncini di Campofilone I.G.P.

When were they born?

Campofilone’s pasta-making tradition began, according to popular-gastronomic legends written as early as 1400, where a particular recipe mentions ‘Maccheroncini fini fini’. The first certain documents referring to this pasta, also called ‘capelli d’angelo’ (angel hair), date back to the Council of Trent in 1560, where it is mentioned as ‘so thin that it melts in the mouth’. Even Giacomo Leopardi mentions them among his 49 favourite dishes of Marche cuisine.

The name Maccheroncini, short for maccheroni, derives from the fact that the housewives of Campofilone competed to see who could cut them the thinnest.

The typical Campofilonese recipe calls for it to be dressed, on a wooden board that can retain excess cooking water, with a red ragout of mixed meats (beef, pork and Muscovy duck).

Nello Spinosi and the first handmade laboratory

The centuries-old recipe has been handed down unchanged: the dough prepared with the best durum wheat flour and fresh eggs, without the addition of water, is rolled out into thin sheets and cut into very thin strands that are laid out to dry on characteristic sheets of paper.

On these particular foundations, in 2013 the European Union awarded ‘Maccheroncini di Campofilone’ the mark of origin ‘Indicazione di Origine Protetta I.G.P.’.

The product specification for ‘Maccheroncini di Campofilone I.G.P.’ includes the name of NELLO SPINOSI, giving him the right to open the FIRST ARTISAN LABORATORY for the production of Maccheroncini in Campofilone.

Vincenzo Spinosi makes Maccheroncini known worldwide

VINCENZO SPINOSI, Nello’s son, has the merit of having made Maccheroncini di Campofilone known all over the world.
In particular, he ventured to America and, thanks to the unquestionable quality of his products and his overflowing friendliness, he managed to fascinate that ‘new world’. On one of his first trips overseas, at an altitude of over 10,000 metres, on board the legendary “Concorde”, he cooked Maccheroncini to the delight and amazement of the entire crew and passengers.

In the years that followed, an endless number of famous encounters confirmed the path to unstoppable success: actors, VIPs, sports stars all wanted to see and taste Vincenzo Spinosi’s extraordinary creations. On numerous occasions, his name was flanked and associated with the most important fashion brands; a local product thus evolved in image and notoriety.