The first Campofilone pasta with selected ancient Senatore Cappelli grain!
Leonardo Carassai has created a one-of-a-kind pasta,
with many beneficial properties and a richer, more rounded taste.
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.
Distinctive flavor and texture
A richer taste than modern wheat
Higher nutrient content
Contains more vitamins, minerals and antioxidants
Improved digestion
In addition to the low content,
the different protein profile improves digestibility
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.
