Maccheronciniof Campofilone IGP
Maccheroncini di Campofilone IGP are different from any other kind of pasta because they are extremely thin and finely cut. Furthermore, they are made with whole fresh eggs, which we still break by hand, and durum wheat semolina, without any water. This means they cook in just one minute. The name of Nello Spinosi is mentioned in the production regulations, recognising him as the exclusive owner of the very first artisan workshop which made ‘maccheroncini’ in Campofilone. In the town, ‘maccheroncini’ are traditionally served with a mixed meat and tomato sauce.
250 g (for 4 people)
Country of production and milling of wheat
Shelf life at room temperature
<12.5% at origin
Nutritional values for 100 g
1617 kJ/382 Kcal
Of which saturated fatty acids
Of which sugars
Durum wheat semolina, fresh eggs 33,4%.
It may contain traces of soy and mustard.