La Campofilone Pasta
High Quality Italian Egg Pasta
Tradition & Roots
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. Ten eggs for a kilo of flour, nothing more. When we came onto the scene, as farmer’s children who decided to make a traditional pasta, a long search for the origins of this extraordinary product began, a journey back into the history of flavour. And we went straight to the ladies who made this, to look at the details.
Our Mission & Priority
Our mission and our responsibility as a company is to make products that re-qualify agri-food and restore dignity to agricultural producers. BRING FARMING CULTURE BACK TO THE CENTRE OF FOOD CULTURE, to ensure a quality product for consumers.
Our priority is maintaining a balance of production and the well-being of people who work in the company, just like a large traditional Italian family.