Farmers before pasta makers.
A historical pasta factory and the oldest founded in 1912 in Campofilone, Italy's most prized egg pasta district, "La Campofilone" is both a pasta factory and a farm: all the necessary raw materials are produced in a circular supply chain owned exclusively by the company, exclusively on the territory of southern Marches.
The cultivation of wheat and hen houses owned by the company spread over 150 hectares distributed over the territory surrounding the pasta factory, where regenerative farming techniques and no use of pesticides and antibiotics are applied, with the utmost respect for the land and animals.
The transformation of raw materials into pasta takes place in an artisanal laboratory where the technique of flaking follow the Campofilone method, which allows us to obtain a thin sheet of pasta with natural porosity.
With the use of low temperatures and several drying phases that last from 24 to 48 hours we arrive at a unique pasta with an intense flavor with inimitable organoleptic qualities.