Pappardelle di Campofilone BIO - Marcozzi di Campofilone

The Marcozzi di Campofilone pasta factory interprets BIO Pappardelle as the pasta shape of celebration and mindful conviviality. Production begins with the rigorous selection of organic Italian-supply-chain durum wheat semolina and fresh eggs from free-range hens fed with organic feed. Following the ancient recipe of the village, the dough is prepared without any added water, resulting in a dense, protein-rich pasta. The generous width of the pappardelle requires a pasta sheet that is both elastic and resistant, capable of maintaining an impeccable structure even after cooking and delivering the tactile pleasure typical of homemade pasta.

The heart of Marcozzi quality lies in the natural drying process, carried out over extended periods on cellulose frames. This prolonged resting period at temperatures that do not stress the raw material prevents the pasta from becoming vitrified, preserving the aromatic bouquet of organic wheat. The result is pappardelle with extraordinary surface microporosity; the matte and pleasantly rough surface allows the pasta to capture and retain every nuance of the sauce. During cooking, BIO Pappardelle release an intense and comforting aroma while maintaining a velvety texture and firmness that enhances even the richest sauces.

In culinary applications, Marcozzi BIO Pappardelle are the queens of substantial dishes: from meat ragùs to mushroom and truffle-based sauces, as well as velvety soups made with organic legumes. The pasta's ability to double in volume when cooked in water is evidence of the quality of a rich and nutritious pasta sheet, capable of delivering a superior yield on the plate compared with industrial production. Each package is the result of a controlled and certified supply chain that protects the environment and guarantees consumers an unadulterated, safe product faithful to the heritage of the great pasta-making masters of Campofilone, bringing the luxury of artisanal simplicity to the table.