The knowledge from the past and the technique from the present.
Perhaps that is the secret of the success of Campofilone’s Maccheroncini and of the other pasta products of our company.
The handicraft, with its own more genuine and authentic traditions combined with the modern trends and tastes of our hectic life.
This union gives excellent results.
The Antica Pasta (“Ancient Pasta”) is an exquisite egg pasta which combines in its taste and flavour all the characteristics belonging to the traditional pasta making of Campofilone.
The Antica Pasta concept is that of a home made pasta of which characteristics are passed on by generations of mothers and daughters. 
Its ingredients are genuine and carefully selected.
These characteristics enable us to promote our products more easily and in a widespread fashion.
Afterall is widely known that a quality product is more expensive than others however is more genuine. And we pride ourselves for the quality of all our products which are still made according to old traditions.

Campofilone’s maccheroncini are still made using the most genuine and yet simplest ingredients being hard wheat bran and eggs.
Whereas some egg pasta, be it fresh or dried, can be made using the latest technology, our maccheroncino still needs qualified workforce in several of the manual phases of production.
For this reason our pasta making must have the following characteristics:
The choice of hard wheat bran is carefully selected all year round;
Only organic eggs are chosen
Only small batches of pasta are made to ensure a constantly high standard of quality
The use of the most experience cooks for testing the product.

It's area of production

Campofilone’s Maccheroncini
Its area of production and the history and tradition in pasta making

Although the authentic Campofilone’s maccheroncini have not received an official nationwide recognition, other than being officially one of the traditional products of County Marche (deliberation of the County Committee 718 MO/AGR of 27/03/2000) they are produced in the Campofilone area only, and made according to a strict and antique traditional method of preparation.

Campofilone is a small village on the hillside at about 200m above the sea in the Ascoli Piceno county. Its hills reach up to the sea forming a beach of 2kms circa.
The territory covers an area of 12km², it has a population of 1,600 who work prevalently in agriculture and in the pasta making production.

The history and tradition in pasta making

Every year there is a National fair in Campofilone dedicated to its renowned Maccheroncini and its sauce. The fair, which takes place around the first ten days of August, lasts for 3 days, is unique and it is now at its 40th edition. The fair attracts every year around 10,000 people and it has become quite famous internationally.

The tradition of pasta making in Campofilone is believed to have its origins around the XV century, although the first written testimony is from the Council of Trento in 1560. The pasta was known as “angel’s hair” due to its fine texture and it was said to be so fine that it would melt in your mouth.

Later on the years the Maccheroncini were cited in cook books of noble houses of 1700 and 1800. Even the young Giacomo Leopardi in his 49 wish list of food, which he had given to his house cook, he listed at number 2, 3 and 4, three different ways how he likes Campofilone products to be cooked.