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The Spinosi family has been making egg pasta since 1933, when Nello Spinosi began producing the signature product of an hilltop village in the Marche region, in the province of Fermo: Maccheroncini di Campofilone. The centuries-old recipe has been handed down unchanged: the dough, prepared with the best durum wheat semolina and fresh eggs—without any added water— is rolled out into thin sheets and cut into very thin strands, then lay out to dry on traditional sheets of paper. In 2013, based on these specific characteristics, the European Union awarded “Maccheroncini di Campofilone” the Protected Geographical Indication “P.G.I” mark of origin.

In the Production Specifications of the Protected Geographical Indication “Maccheroncini di Campofilone”, the name NELLO SPINOSI is mentioned, acknowledging him as the rightful originator of the establishment of the FIRST ARTISAN WORKSHOP for the production of Maccheroncini in Campofilone.