Chitarroni di Campofilone BIO - Marcozzi di Campoflione

The Marcozzi di Campofilone pasta maker interprets BIO Chitarroni as the perfect synthesis of gastronomic character and environmental sustainability. Production begins with the selection of organic durum wheat semolina from an Italian supply chain and fresh eggs from certified organic farming, with no use of pesticides or chemical fertilizers. Following the historic recipe of the village, the dough is made without adding water, resulting in a dense, protein-rich sheet. The square-section extrusion is the distinctive feature of this pasta shape: a geometry that not only recalls handmade pasta prepared on the traditional "chitarra", but also ensures superior structural integrity during cooking.

The value of the Marcozzi organic line lies in its natural drying process, carried out at an exceptionally slow pace. The pasta rests on cellulose frames for an extended period, a crucial step that prevents thermal stress and preserves the aromatic bouquet of the wheat and egg. The result is a chitarrone with pronounced surface microporosity; its matte, rough surface allows the pasta to "grip" the sauce, preventing it from sliding to the bottom of the plate. During boiling, BIO Chitarroni release a distinctive aroma of ripe wheat while maintaining an elastic texture and a pleasantly firm bite that satisfies even the most discerning palates.

In culinary terms, Marcozzi BIO Chitarroni are the ideal companions for meat sauces, ragù made with crisp vegetables, or dressings based on aged cheeses. The pasta's ability to double in volume when cooked in water is evidence of the quality of its dense, structured sheet, capable of delivering excellent performance on the plate. Every 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, bringing the warmth and substance of Marche cuisine to the table.