Maccheroncini di Campofilone PGI is a typical dry pasta from the Region of Marche, in central Italy, made with eggs, wheat flour or durum wheat flour.

MACCHERONCINI DI CAMPOFILONE PGI

PASTA

Product Description

Maccheroncini di Campofilone PGI is a typical dry pasta from the Region of Marche, in central Italy, made with eggs, wheat flour or durum wheat flour.

Production Area: Maccheroncini di Campofilone PGI are entirely produced in the small Medieval town on the Adriatic sea of Campofilone, in the Region of Marche situated in central Italy.

Appearance and Taste: Maccheroncini di Campofilone PGI are very long and thin: thanks to these proportions and to the slow drying process, Maccheroncini di Campofilone PGI are high-yielding products that retain a higher quantity of sauce compared to other types of pasta.

Origins: The production of Maccheroncini di Campofilone PGI is very linked to the history of the Medieval suburb of Campofilone, in the Region of Marche. Women understood that, because of the lack of eggs and other foods, dry pasta was cheaper and better because it could be eaten during the whole year. The distinctive thinness of this dry pasta was a technique to not break the Maccheroncini during the cooking process. In the 1400, that pasta was already famous and considered as a delicious dish.

Production: Maccheroncini di Campofilone PGI’s production method is divided into four stages: kneading, stripping, cutting and drying. The percentage of eggs used for the dough varies from 7 to 10 eggs per kg/lb of durum wheat flour or wheat flour. The dough is first stripped by hand and then cut on rollers to obtain the correct thickness. After cutting, the pasta is dried on rectangular sheets of white parchment paper and once closed, the sheets are put on special racks to dry at a temperature ranging between 28-40°C/75-104°F, for 24 – 36 hours, after which they are packaged.

Gastronomy: Traditional recipes involving Maccheroncini di Campofilone PGI with the traditional meat sauce ragù or with fish sauce, due to the location of the village of Campofilone, are usually situated near the sea. The cooking process of this pasta is very short: only one minute in hot water. It’s even possible to cook that pasta by putting it directly on the warm sauce.

A.P.C. - AUTORITÀ PUBBLICA DI CONTROLLO

A.P.C. - AUTORITÀ PUBBLICA DI CONTROLLO

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