MACCHERONCINI DI CAMPOFILONE IGP

The history of the tasty Maccheroncini di Campofilone IGP has very ancient origins. The best known episode is linked to the Council of Trent, in 1560, when a dish was offered consisting of very thin strands of pasta made with flour and eggs, from Campofilone. This was the pasta that was usually used by farming families in the village of Campofilone, when they needed to store the large quantities of eggs produced by the chickens reared in the courtyard. The eggs were then kneaded to make the pastry, which was dried and stored throughout the year. They go well with full-bodied traditional sauces, such as meat sauces, but are also excellent with white fish sauces.