{"title":"Marcozzi of Campofilone","description":"There was a time when the warmth of emotions was born around the table. When housewives got up early to repeat an ancient ritual made of simple and wise gestures. There was a time when grandmother Adelina, with her rough and skilful hands, kneaded durum wheat semolina together with eggs. She would roll out the dough with a rolling pin until she obtained thin, soft, golden sheets, which she would let rest in cotton cloths. He would then cut the pastry into thin, strands that (if you looked closely) looked like \"angel hair\", and let them dry in a ventilated room. Here was the famous \"Sunday pasta\": the Maccheroncini di Campofilone.\u003cbr\u003eThere came a time when artisan knowledge was handed down from hand to hand. \u003cbr\u003eThis was also the case for the Marcozzi family. Motivated by a strong passion, the three Marcozzi siblings--Gabriele, Barbara and Attilio--learned the art of Campofilone egg pasta by embracing with love the ancient secrets of grandmother Adelina.\u003cbr\u003eFrom here to the opening of the first Marcozzi artisan workshop in Campofilone, the step was short. Public acclaim encouraged the family to take the leap. Thus was born the \u003cstrong\u003eMarcozzi pasta factory in Campofilone\u003c\/strong\u003e: a modern enterprise, where \u003cstrong\u003eartisan care goes hand in hand with technological evolution\u003c\/strong\u003e. A reality in step with the new needs of the consumer, through an increasingly wide and diversified range of specialties. Year after year, Marcozzi pasta has increased its notoriety until it has become a reality known and appreciated all over the world.\u003cbr\u003e\u003cstrong\u003eMaccheroncini di Campofilone originated from a popular artisan tradition of the medieval village of Campofilone.\u003c\/strong\u003e\u003cbr\u003eThe story goes that, in ancient times, eggs were not always available. So the virgares devised a homemade, dried pasta to preserve the eggs; cut into thin strands, then left to rest in the cupboards and eaten all year round. Initially, Maccheroncini di Campofilone were a dish for feast days, or a sought-after gift for distinguished friends. They were already mentioned in the 1400s, in connection with the Benedictine Abbey of Campofilone. A specialty that in 1560 was served to the bishops of the Council of Trent. In the 1700s it became a protagonist in the cookbooks of noble families, and was later counted by Giacomo Leopardi as one of his favorite dishes.\u003cbr\u003eMarcozzi pasta is made today, as it once was: thin, porous and with excellent cooking performance. \u003cbr\u003eMade with simple, wholesome ingredients: only 100% Italian durum wheat semolina and fresh eggs of safe origin,from farms with free-roaming hens.\u003cbr\u003eFor a delicate, unmistakable flavor.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eThe Pastificio Strampelli project in Amatrice! \u003c\/strong\u003e\u003cbr\u003eAn ambitious and happy project, born from the desire to enhance the richness of an area that has always had and continues to have, so much to tell and pass on.\u003cbr\u003eA unique location that of the Pastificio Strampelli,built at an altitude of 1030 meters in Località Collegentilesco, hamlet of Amatrice, uncontaminated territory, historical tradition linked to local recipes, craftsmanship and passion in processing, make this pasta, with a 100% Italian heart,bronze-drawn and slow-dried, a selective and versatile production for the preparation of historical local dishes such as Amatriciana and Gricia, and for a wide variety of recipes.\u003cbr\u003e\u003cbr\u003eThe accurate processing method allows to obtain a pasta of high quality and extremely tolerable at any age,thanks to specific nutritional characteristics.\u003cbr\u003eFour formats for this first production: spaghetti and bucatini ad archetto for long pasta, rigatoni and mezze maniche for short pasta formats,allow for the best preparation of the world's best-loved and best-known recipes.\u003cbr\u003eThe absolute purity of the ingredients, slow low-temperature drying, pure craftsmanship and a lot of love for the territory of Amatrice and its population of historic traditions, make the pasta, unique ambassador of a \"Made in Italy\" that has always been sought after and even more considered thanks to the prestigious De.Co. recognition of the Municipality of Amatrice, for the enhancement of typical local products.\r\n","products":[],"url":"https:\/\/destination-gusto-produzione.myshopify.com\/en\/collections\/marcozzi-di-campofilone.oembed","provider":"Destination Gusto","version":"1.0","type":"link"}