Description
The history of the tasty Campofilone Maccheroncini IGP has very ancient origins. The most famous episode is linked to the Council of Trent of 1560, where a dish of thin filaments made from flour and eggs from Campofilone was offered. This was the traditional pasta of Campofilone peasant families, when they needed to keep large quantities of eggs produced by hens raised in the farmyard. The eggs were then mixed to make the sheets of pasta that were dried and stored throughout the year.
They go well with seasoned traditional dressings, such as meat sauces, but are also good with white fish sauces.
Ingredients: durum wheat semolina, fresh eggs (33,4%).
It may contain traces of soy.
