CAMPOFILONE
The history of the pasta factory continues to this day. The union of craftsmanship and technique create quality products.
AMATRICE
Rough, slow-drying pasta maintains all organoleptic characteristics. The De.Co. mark shows the link with traditions.
COMPANY INFO
The excellence of master pasta makers, combined with high quality ingredients and respect for the environment, offer an authentic and delicious experience, based on a revived culture of eating well that has been part of our heritage for generations
From grandma Adelina we learned the best, her skilful gestures and the marvel of the art of egg pasta were an absolute gift. Her passion also became ours and we have kept her pasta making secrets and more importantly, we have embraced her love for our work. With this treasure handed down by tradition, we opened the first Marcozzi® artisan workshop in Campofilone. Then we established the Marcozzi® pasta factory in Campofilone, where we combine artisan care with technological innovation, creating a different and wider range of specialities that really responds to people’s needs.
Other projects enrich our entrepreneurial reality, not least the start-up of the pasta factory in Amatrice, a sign of conscious growth and attention to the territory.
PRODUCTS
Maccheroncini di Campofilone PGI MARCOZZI DI CAMPOFILONE
The tradition of Campofilone egg pasta dates back to the 15th century, according to popular both written and oral legends. The first certain documents referring to this pasta as “angel hair” date back to the Council of Trent in 1560, in which they are quoted as “so thin as to melt in the mouth”, referring to their characteristic of being very thin. Maccheroncini di Campofilone PGI can only be produced in the municipality of Campofilone. Also available FOOD SERVICE.
Porcini mushroom fettuccine ANTICA PASTA DI CAMPOFILONE
A tasty pasta prepared with I porcini mushrooms, very popular and suitable for the preparation of pasta dishes capable of evoking the flavors of the forest. Excellent with meat or cheese sauces.
Bucatini di Amatrice STRAMPELLI
Durum wheat semolina pasta, rough and porous, 100% Italian wheat, slow drying at low temperature.
A typical format of the Amatrician tradition, which collects the sauce inside its long archetto shape.
Organic Mezze Maniche MANNETTI
Rough and porous durum wheat semolina pasta.
For lovers of short pasta, the Organic Mezze Maniche are the perfect format for preparing Gricia. Also ideal with other sauces.
The shapes of the Mannetti Pasta from Antrodoco and Amatrice are divided into two product lines. The 500 g RETAIL ORGANIC line with the 3 traditional shapes: mezze maniche, bucatini, spaghetti with the special U-shaped processing;
– The FOOD SERVICE line designed specifically for the catering industry: with short pasta – mezze maniche, rigatoni, fusilloni, triangular penne, – and long pasta with U-shaped – bucatini, spaghetti and square spaghetti.