Lemon Fettuccine - Marcozzi di Campoflione

The Marcozzi di Campofilone pasta factory interprets Lemon Fettuccine as a tribute to the aromas of the Mediterranean. Production begins with a dense and silky dough made from Italian durum wheat semolina and selected fresh eggs, enriched with natural lemon essence that is evenly distributed throughout the pasta. Following the historic method of the village, the dough is processed strictly without the addition of water, resulting in a protein-rich pasta with a firm protein structure that holds its shape perfectly, ensuring an even distribution of the citrus note in every single fettuccine.

The secret behind Marcozzi quality lies in the natural drying process, carried out with the utmost delicacy on cellulose frames. This prolonged resting period at mild temperatures prevents the lemon's volatile components from being altered, preserving the golden-yellow colour and aromatic freshness. The result is a fettuccine with extraordinary surface microporosity; the surface is matte and rough, a fundamental technical characteristic that allows the pasta to hold the sauce instead of letting it slide away. During cooking, the fettuccine release a refreshing aroma while maintaining an elastic texture and a satisfying bite that enhances the contrast between the sweetness of the egg and the acidity of the lemon.

In culinary applications, these fettuccine are the protagonists of refined summer dishes: their already fragrant base makes them ideal to pair with sautéed scampi, fish tartare or simply a sprinkling of pink pepper and ginger. The pasta's ability to double in volume when cooked in water is evidence of the quality of a dense and nutritious pasta sheet, capable of offering a greater yield on the plate compared with industrial production. Each package is the result of a controlled supply chain that safeguards the identity of Campofilone and guarantees consumers an intact, safe product faithful to the history of the master pasta makers of the Marche region.