The raw materials are rigorously selected among those which grow in ground on the hills of Basilicata and Apulia; the wheat is cultivated without the massive usage of chemical fertilizers which increase the yield going to the detriment of quality. The processing method is defined as "Delicate": Long kneading, slow braking, bronze wire drawing and drying at low temperature. This allows to preserve the typical taste, assuring an absolutely natural consistency and a great permeability of the condiments. The "Delicate Method" guarantees the complete preservation of the passion, the care and the continuous research of the highest quality, which the Cavalieri Family passes down through the generations.
The Product and its Quality:
La Campofilone Company believes that to provide consumer with key information is crucial in order to recognize the quality of its products. The raw materials the company selects and the production steps are made to obtain a product with authentic quality and guaranteed excellence.
At La Campofilone Company all the Raw Materials are strongly selected and carefully checked. La Campofilone use only the finest non GMO (Genetically Modified Organism) durum wheat, that is exclusively cultivated in Marche Region and it is characterized by a high protein standard, to guarantee an excellent nourishing value.
The durum wheat semolina, produced in a local mill, is extracted from the heart of wheat, using only the central part of the single grain. This gives the pasta an elevated gluten index, in addition to providing firmness during cooking. Moreover, it helps to avoid the stickiness and contributes to an elevated granulometric value.
The pasta is made with eggs from free-range hens that are fed exclusively with non-GMO cereals, and they have a genuine scent and an authentic sunny color.
In the production, The Campofilone has been able to reproduce the same traditional process to make egg pasta as it was made in the past by the old ladies of the Campofilone village.
The dough is mixed at low temperature and successively, after the exfoliation and the cutting steps, pasta is placed on paper leaves for food use: each paper leaves is folded up in four sides, respecting the ancient tradition of Campofilone. The final step of the production process, before packing, is drying, which is done at low temperature (under 36°C), for 20-48 hours.
The pasta factory Masciarelli makes the pasta still as our grandparents did. The result is an artisanal pasta endowed with an authentic and pure taste, which contains the old flavors and scents of the country from which it originates.
Pastificio dei Campi is a young company that is born from the will to combine the innovation and the ancient tradition of Gragnano pasta-making.
Our pasta is produced using durum wheat flour 100% Italian durum wheat flour, endowed with a protein content that goes beyond 14%, and it is bronze wire-drawed.
The wheat is all traced, so the final customer can follow al the passages of the production writing the name of the shape type of pasta and its expiration date on the website www.pastificiodeicampi.it
The Gragnano Pasta of the Pastificio dei Campi is a unique product, due to its aromas, taste and consistency.
When you'll taste it you will discover the fragrance and the flavour of the best Italian durum wheat, and it has a great resistance to the boiling tanks to the best selected raw materials.
This pasta is produced with an ancient Sicilian durum wheat variety Timilia which isn't genetically modified and cultivated by the biologic cultivators of the Valdibella cooperative
For the pasta production, it is used a water that comes directly from a source.
it is dehydrated at low temperature and in long times, in order to maintain all the nutrients and organoleptic properties of the raw material.
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MAGAZZINO DI SPEDIZIONE: Via Nicolò Copernico 5/7 - 25020 Flero ( BS )
C.F./P.IVA/Reg. Impr. Brescia: 03443730985 - REA: BS 534780 - Capitale Sociale Euro 80.400,00