Campofilone, home of Maccheroncini IGP
and authentic flavors
Between the hills and the Adriatic Sea, Campofilone with its IGP Maccheroncini and the genuine flavors reigns over Le Marche cuisine.
Maccheroncini di Campofilone IGP
Campofilone’s international fame is forever tied to its renowned Maccheroncini, a dish that was already described as “maccheroncini fini fini” (lit. thin thin maccheroncini) in an abbey document dating back to the 1400s.
The recipe, unchanged over the centuries and passed down through generations, calls for only two ingredients: the finest wheat flours and fresh eggs, with no addition of water. The dough is rolled out into thin sheets, rolled up and expertly cut into very thin strands, and then gently laid on sheets of paper to dry. It is an artisanal, entirely handmade process that still lives on with the same care in the production of local companies.
Since 1964, the local Pro Loco has organizedthe National Festival of Maccheroncini di Campofilone during the first ten days of August — a unique opportunity to taste them prepared according to the traditional recipe: with a rich meat ragù. The special processing — without water, with slow drying and a natural porosity — makes this pasta exceptional at absorbing any sauce. Perfect with traditional meat ragù, Maccheroncini di Campofilone IGP also pair beautifully with seafood sauces, seasonal vegetables, or simply a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese.
Since 2013, after a long journey, Maccheroncini have obtained the prestigious European recognition of “IGP” — Protected Geographical Indication — an full guarantee of the quality of the raw materials, processing methods and final product, protecting a unique tradition found nowhere else in the world.