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Handed down from mother to daughter this old
handmade production of the egg pasta has become a popular tradition.In
1912 the “la Campofilone” company came to live thanks to Adorna Albanesi
who opened a “trattoria” in via XX Settembre. This company produces the
pasta with the same love and attention of old times, handing down memories
and tradition that otherwise would have long been forgotten. The pasta of
“la Campofilone” is a product of high quality, made of simple and natural
ingredients: durum wheat semolina and very fresh
eggs, without adding any
water. The secret of the quality and success of our pasta in Italy and
abroad, is not only due to the love for an old
tradition, which can be
seen in our production, but also in the thin dough, in the slow gradual
dessication process, at a temperature slightly higher to the one of the
natural sorrounding. The complex production of our products guarantees
excellent results in the cooking process, a unique taste, lightness and
they are easy to digest.In our productline you will find 12 different
sorts of long egg pasta, they come in special flavours, and compliment any
kind of recipe.
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