It was 1933 and Nello Spinosi, soon to become the most important name in the long history of homemade pasta in Campofilone, took ‘maccheroncini’ his family made on his business trips to Rome to give to his customers. In those days there was no equipment to make pasta, just experience and great skill that gave the simple pasta dough its goodness.
Il primo pastificio di Campofilone
Nello Spinosi, soon to become the most important name in the long history of homemade pasta in Campofilone, took ‘maccheroncini’ his family made on his business trips to Rome to give to his customers.
Nello Spinosi opened his first workshop in Campofilone and began making ‘maccheroncini’ by hand, producing his very first packet of pasta. He began selling it, turning something that, until then, had only been made for domestic consumption, into a popular product.
Vincenzo Spinosi, Nello’s son, opened his first artisan workshop in Cupra Marittima, with a fresh pasta shop attached to it.
Vincenzo Spinosi opened his first artisan workshop in San Benedetto del Tronto, with a shop selling fresh pasta and local specialties next door.
The company received the “Portonovo Award”, recognising its contribution to putting the Marche, and in particular the town of Campofilone, on the map throughout Europe, the USA and Asia thanks to its ‘maccheroncini’
Vincenzo Spinosi created a new pasta shape, Spinosini, which he dedicated to his sons Marco and Riccardo. This marked the creation of the brand that went on to conquer the world.
Spinosini, prepared by the chef Roberto Cingolani, were served to Pope John Paul II in Loreto.
Vincenzo Spinosi was awarded the honorary title of ‘Grande Ufficiale della Repubblica Italiana’.
Vincenzo Spinosi received the international “Five Star Diamond Award” from the American Academy of Hospitality and Sciences founded by Donald Trump for food and wine excellence in Cannes.
Maccheroncini di Campofilone were given P.G.I. (Protected Geographical Indication) status from the European Union thanks to the involvement of the Association of Maccheroncini di Campofilone Producers, chaired by Vincenzo Spinosi.
Vincenzo Spinosi was chosen as the face of the Marche in the World at the Milan EXPO, one example of the excellence of the local products from the region.
Zero+ was created, the first egg pasta made with red lentil flour for sports lovers and anyone who likes to watch their weight. This organic product has a high protein and fibre content.