Fettuccine di Campofilone BIO - Marcozzi di Campoflione

The Marcozzi di Campofilone pasta maker interprets BIO Fettuccine as a return to the origins, where the quality of the land meets human craftsmanship. Production begins with the selection of organic durum wheat semolina from an Italian supply chain and fresh eggs from certified organic farming. Strictly following the Campofilone production regulations, the dough is made without any added water, resulting in a dense, nutritious pasta rich in flavor. The pasta sheet is rolled out to a millimetric thickness, ensuring the lightness and digestibility that have made pasta from this small village in the Marche region famous throughout the world.

The added value of this organic line lies in the natural drying process, carried out at temperatures designed to respect the qualities of the ingredients. The pasta rests on food-grade cellulose sheets for an extended period, a fundamental step that prevents thermal stress and preserves the organoleptic properties of the wheat and eggs. The result is a fettuccina with extraordinary surface microporosity; its matte and rough surface allows the pasta to hold onto the sauce exceptionally well. During boiling, the fettuccine release an intense aroma of ripe wheat while maintaining a velvety texture and an enviable firmness that is highly satisfying on the palate.

From a gastronomic perspective, Marcozzi BIO Fettuccine are extremely versatile: their purity makes them perfect with fresh tomato and basil, seasonal vegetable pestos, or simply a drizzle of organic extra virgin olive oil. The pasta's ability to double in volume when cooked in water is an indication of a rich and structured pasta sheet, capable of delivering a superior result on the plate compared with industrially produced pasta. Each package is the result of a controlled and certified supply chain that protects the environment and guarantees consumers an intact, safe product faithful to the tradition of the great pasta makers of Campofilone.