How it once was…
La Campofilone is an agricultural pasta maker with its own 120 hectares in the Marche region where all the raw materials needed to make our pasta are produced. The closed chain guarantees quality, traceability and food safety for our products.
Three companies ensure this complete chain: La Campofilone Filiera – La Campofilone Agro – La Campofilone srl. Certified for food safety and quality (IFS, BRC, ISO 22000:2005), Food chain traceability (ISO 22005:2008)
The hills … The grain …
The Marche hills seems designed with small woods, orchards and large blocks of monochrome grain that extend along the sloping hills, a territory dedicated to biodiversity.
Every harvest is different, our work as farmers is to get the best possible from what nature gives. This means there is no perfect recipe for our semolina. But we respect the soil resting cycles, pay great attention to fertilisation, prefer organic and continue to choose grains that are resistant and genuine species. From the summer harvest, hard grains are matured in silos, chilled to avoid mould and impurities. This helps us to get a semolina that is always supremely important for a great pasta. With this unique way of working we can crystallise the wheat starch molecule for a perfectly digestible pasta
We raise about 6,000 hens, not so many compared to a medium-sized facility. They grow up in units of 800 hens, living on the ground, in a ventilated and dry place, because they are sentient beings, not just egg machines. In keeping with the life cycles, we feed them with cereals from our chain to get the very high quality eggs that are used in making La Campofilone egg pasta. Their feed is designed to be balanced to their nutritional needs: Noble cereals such as maize and barley, for intense and fragrant yellows, clean vegetable fats that condense fat and minerals giving the calcium needed for a healthy shell. Campofilone pasta is an intense and delicate yellow colour, like our amazing eggs.
The eggs give our pasta a high protein quality. Fragrance, flavour and natural colour make our pasta a unique product in the world.
The first word to describe the handicraft is: slowness.
‘The time it needs’ is our production motto. Our raw materials are processed within the company with a traditional method at a controlled temperature that never exceeds 36° and the pasta is dried for 24 hours, or 48 for some types.
After years of industrial pasta we seem to have forgotten that true pasta is not a heavy dish, it is enjoyable but also a nutritious food that is absorbed slowly. Our pasta is light, easy to digest and excellent nutrition with a scientifically guaranteed low glycemic index.