The Pastificio Spinosi located in the Marche region, in Campofilone, has been producing egg pasta in different cuts for three generations: tagliatelle, fettuccine, pappardelle, bentagliati .... and the renowned Maccheroncini di Campofilone which since 2013 are in the IGP register.
The values that guide our work on a daily basis are the selection of ingredients. For the basic dough of the product are used special durum wheat semolina strictly selected no GMOs, and only whole fresh eggs still broken by hand in the company's laboratory as it once was.
The processing proceeds very slowly using bronze dies and cast iron rollers. The sheet obtained, rough and porous, ready to be pulled and cut into various shapes and sections.