Egg pasta from Campofilone, tradition and innovation, for customer satisfaction
The production of "Il Pastificio Artigianale Leonardo Carassai" is the natural continuation of an entrepreneurial path that the Carassai family has been pursuing since 1850.
The pasta factory was born with a set of many years of experience in the agri-food sector that has its roots in the tradition and diligently manifests itself in all aspects of production.
Discover a historical brand, the quality of raw materials, the food safety of products, the natural processing cycle, the milling activity with a water mill.
Maccheroncini (also called "angel hair") is the only pasta from the Marche region certified by the Protected Geographical Indication mark which guarantees its origin and authenticity.
Eggs and durum wheat semolina are the main ingredients, what distinguishes them is the thinness of the pastry and the very fine cut, which allow a limited cooking time, one or two minutes, and are ready to be enjoyed both in broth and dressed with meat sauce. of meat or fish.
A specialty with a long tradition, a recipe handed down from generation to generation.
The "vergare" (housewives) of peasant families demonstrated their mastery by managing to work the very thin sheet, obtained from the kneaded eggs, to cut it with a knife and let it dry without breaking it.
Campofilone, a pretty village in the immediate hinterland of Fermo, is located on the hills of the Marche and dominates the Aso Valley, not far from the Adriatic coast.
Famous for Maccheroncini di Campofilone PGI, an ancient egg pasta hand-made by the women of the village.
Historically, pasta was made by the peasant families of Campofilone in order to use the large quantities of eggs produced by the family's hens.
The pastry created by mixing these eggs with flour was dried and thus stored for long periods.
