MORE THAN 50 YEARS OF TASTINESS FOR THE MACCHERONCINI FESTIVAL

After a month from the last edition of the “Sagra nazionale dei Maccheroncini di Campofilone IGP” (national Maccheroncini of Campofilone PGI festival), we find ourselves talking again about this event that we love.

The 2018 edition was the 55th one. A lot of time has passed since the historic festival began in 1964. Since then, every year during the first week of August, takes place the ritual made of skilful hand that mix the famous “Angel’s hair” over the characteristics wooden planks to let them blend with the traditional ragù meat sauce. And thus a dish so good that is hard to resist is born. So irresistible that thousands of tourists come to this small medieval town from every part of Italy and the world. The numbers speak clearly: about 20.000 plates of Maccheroncini are being served every year during the festival. A success tied to the excellence of a product that is born from a never-changing production technique.

But what are the special ingredients of the Maccheroncini of Campofilone? A strong tie with their territory, simple and natural ingredients, a slow and patient crafting, a thin pasta sheet, and an excellent cooking yield. Peculiar and exclusive characteristics that allowed the famous pasta of Campofilone to get the PGI European recognition.

An achievement made possible only by the constant tenacity of the people and the pasta makers of Campofilone, who wanted to protect the authenticity of a product appreciated in the whole world: the Maccheroncini of Campofilone.

MORE THAN 50 YEARS OF TASTINESS FOR THE MACCHERONCINI FESTIVAL

After a month from the last edition of the “Sagra nazionale dei Maccheroncini di Campofilone IGP” (national Maccheroncini of Campofilone PGI festival), we find ourselves talking again about this event that we love.

The 2018 edition was the 55th one. A lot of time has passed since the historic festival began in 1964. Since then, every year during the first week of August, takes place the ritual made of skilful hand that mix the famous “Angel’s hair” over the characteristics wooden planks to let them blend with the traditional ragù meat sauce. And thus a dish so good that is hard to resist is born. So irresistible that thousands of tourists come to this small medieval town from every part of Italy and the world. The numbers speak clearly: about 20.000 plates of Maccheroncini are being served every year during the festival. A success tied to the excellence of a product that is born from a never-changing production technique.

But what are the special ingredients of the Maccheroncini of Campofilone? A strong tie with their territory, simple and natural ingredients, a slow and patient crafting, a thin pasta sheet, and an excellent cooking yield. Peculiar and exclusive characteristics that allowed the famous pasta of Campofilone to get the PGI European recognition.

An achievement made possible only by the constant tenacity of the people and the pasta makers of Campofilone, who wanted to protect the authenticity of a product appreciated in the whole world: the Maccheroncini of Campofilone.

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