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La Campofilone is committed to the wellbeing of animals and for careful production process, based on respect for tradition and the constant search for excellence. The grain used to make the semolina at Campofilone comes only from the province where they have been located since 1912, le Marche, in the central eastern Italy on the coast of the Adriatic Sea. The way the semolina is produced is key to understanding the quality of this pasta. Only the middle of the grain, the heart, is extracted, which gives it an enviable resistance to cooking and mostly prevents (thanks to its high granulometric value) the pasta from sticking together. Another determinant factor in its quality is the long drying process, which can be up to 36 hours and which helps ensure lighter digestion. And at the same time, it preserves the natural aromas of fresh eggs and semolina that most pasta is missing these days. Campofilone uses 33.4% fresh eggs for every 100 grams of pasta – eggs with the Good Egg 2009 Award which certifies that they come from free-range hens, only fed fine non-genetically modified grains. In short, pasta in its purest state, with smells and colors that take you to deepest, most authentic Italy.
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