Italy, land of pasta. Many varieties and many recipes for a centuries-old tradition. From Campofilone, in the region Marche, an excellence of Made in Italy: the ‘Maccheroncini di Campofilone’, which got the mark of Protected Geographical Indication (IGP) thanks to a rigid protocol of production.
The first certain documents which mention this pasta – also called ‘angels’ hairs’, in Italian ‘capelli d’angelo’ – dates back to the Council of Trent in 1560 and use the following words: “so thin that it melts in your mouth”. They are also mentioned in the cookery books prepared for some noble families of Marche of 1700. The poet Giacomo Leopardi in its 49 most wanted dishes listed three different ways in which he preferred the Maccheroncini di Campofilone as a reminder for his chefs.
Eggs by free-range hens GMO-free, top-quality semolina flour, a little salt, all strictly coming from Campofilone; water is not used for producing this pasta, whose very thin sheet never exceeds 0.7 mm and is characterized by a thin cut, of at most 1.2 mm. Its production method strictly follows the tradition of pasta of Campofilone, handed down from generation to generation, when housewives worked at home and laid the sheet they had prepared on large slabs of marble, and then let the dough rest in cotton clothes. [...]