1.0La Campofilonehttps://www.lacampofilone.com/enrich600338<blockquote class="wp-embedded-content" data-secret="u2RP1PQty9"><a href="https://www.lacampofilone.com/en/company/">Company</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.lacampofilone.com/en/company/embed/#?secret=u2RP1PQty9" width="600" height="338" title="“Company” — La Campofilone" data-secret="u2RP1PQty9" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.lacampofilone.com/en/wp-includes/js/wp-embed.min.js </script> Tradition and roots of the future Campofilone egg pasta is an ancient tradition. It is a story of women and mothers. Traditionally, the ladies who lived in the village of Campofilone spent days preparing egg pasta from the finest dough. This was Maccheroncini (now an internationally recognized IGP) as well as delicious Tagliatelle and Fettuccine. […]https://www.lacampofilone.com/wp-content/uploads/sites/2/2023/04/latradizione-azienda-e1681583310323.jpg