Collection: Marcozzi di Campofilone

The most famous of all the pasta varieties here is Maccheroncini di Campofilone – this is one of Marche’s prized gastronomic treasures, a traditional egg pasta that dates back to the early 1400s. No wonder that it have been awarded the PGI label (protected geographical indication).

How the Marcozzi family got into the pasta manufacturing? Let them tell us in their own words: 

"There was a time when the warmth of the emotions spread from the table. When the housewives got up early in the morning to repeat an old ritual made of simple and skilful gestures.

There was a time when our grandma Adelina, with her rough and expert hands, kneaded the durum wheat semolina and the eggs. She rolled the dough with a wooden rolling pin until she obtained thin, soft, and golden sheets. After that, she let the golden sheets rest over cotton cloths. She then proceeded to cut the sheet into very thin strands that – on a closer look - seemed like “angel’s hair”, and she let them dry in an aired room. That’s the famous “Sunday pasta”: the Maccheroncini of Campofilone."

It comes the moment when the craft has to be passed down to the next generation. It was the same for the Marcozzi family. Driven by a strong passion, the three siblings – Gabriele, Barbara, and Attilio – learnt the craft of the egg pasta of Campofilone welcoming with love the old secrets of grandma Adelina.

From this point to the opening of the Marcozzi first artisanal workshop it was a short step. The success with the public encouraged the family to take the business to the next level. That’s how the Marcozzi di Campofilone pastificio was born: a modern company, where the artisanal care is supported by the technological evolution. A company that keeps up with the new needs of the consumers, with a range of specialities that keeps expanding and diversifying. Year after year, the Marcozzi pasta increased its reputation till it became a pasta known and appreciated in the whole world.