La Campofilone s.r.l.

Did the egg or the pasta come first? La Campofilone was founded in 1912 by Adorna Albanesi, a master pasta maker from Campofilone. Since then we have been producing dried egg pasta with a unique philosophy: in the heart of the Marche region, we have created a modern farm whose mission is to combine tradition and innovation in a high quality artisan product. In addition to wheat cultivated on our own plots in the Marche region and according to non-intensive farming practices, the eggs come from our free-range hen houses on the edge of a forest, where the hens lead a healthy life and are fed with noble grains and oil seeds. Pasta is the transformation of primary ingredients and we compromise on those ingredients. Eggs, wheat and slow cold processing and respect for drying times are the only secret behind a pasta with a refined and unique taste.