Spirulina Rigatoni - Pasta Zito Pasta Zito's Spirulina Rigatoni elevate the great Roman pasta-making tradition by incorporating an exceptional superfood into an iconic pasta shape. Produced in Daniele Zito's artisan workshop in Rome, these rigatoni are made from an organic blend of rice and sorghum enriched with pure spirulina, which gives them a natural forest-green colour and an aromatic profile featuring elegant vegetal notes. The bronze-die extrusion process creates deep ridges and superior porosity, ideal for holding complex sauces. Thanks to slow drying at low temperatures, the pasta maintains professional-quality al dente firmness, offering a versatile gastronomic experience that combines nutritional innovation with authentic artisanal pleasure.

Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with organic semolina and water. A simple product of the popular tradition, today widespread and used. Box 24 pz x 500 gr Toasted Organic Sardinian Fregula

Maccheroncini di Campofilone I.G.P. - Marcozzi di Campoflione The Maccheroncini di Campofilone I.G.P. from the Marcozzi pasta factory represent the highest expression of the pasta-making tradition of the Marche region. This egg pasta, unique for its extremely thin pasta sheet, is made exclusively with 100% Italian durum wheat semolina and fresh eggs, without the addition of water. Thanks to the Indicazione Geografica Protetta certification, each package guarantees an outstanding product, characterised by extraordinary porosity that allows sauces to cling to the pasta in a unique way. Their thin, thread-like shape and quick cooking time make them the ideal pasta shape for the most refined first courses of traditional artisanal Mediterranean cuisine.

Linguine di Campofilone - Marcozzi di Campoflione The Linguine di Campofilone from the Marcozzi pasta factory are an artisan interpretation of one of the most beloved pasta shapes in Italian cuisine. Made with 100% Italian durum wheat semolina and fresh eggs, these linguine stand out for their characteristic flat shape, which allows for even cooking and a superior al dente texture. The artisan production process and slow drying guarantee a rough, porous surface, ideal for harmoniously combining with seafood sauces or aromatic pestos. A versatile shape that combines the excellence of Campofilone egg pasta with the practicality of a classic shape, perfect for every gourmet occasion.

Campofilone Fettuccine - Marcozzi di Campoflione The Campofilone Fettuccine from the Marcozzi pasta factory are an emblem of the noble art of pasta-making in the Marche region, produced according to local traditions that do not allow the use of water. Made exclusively with 100% Italian durum wheat semolina and fresh eggs, these fettuccine stand out for their silky pasta sheet and carefully balanced width, designed to enhance the richest sauces. Traditional craftsmanship and slow drying give the product a velvety porosity and an authentic fragrance, capable of transforming every first course into a celebration of the convivial spirit of Campofilone. An exceptional pasta shape that guarantees impeccable cooking resistance and a generous yield.

Campofilone Tagliatelle - Marcozzi di Campoflione The Campofilone Tagliatelle from the Marcozzi pasta factory represent the timeless classic of Marche egg pasta. Made exclusively with Italian durum wheat semolina and fresh eggs, with no added water, these tagliatelle stand out for their generous width and silky pasta sheet. Traditional craftsmanship and slow drying give the product exceptional porosity, allowing it to capture and retain even the richest and most substantial sauces. An exceptional product that brings the authentic fragrance of homemade pasta to the table, ensuring impeccable cooking resistance and an enveloping texture that celebrates the tradition of Campofilone.

Campofilone Pappardelle - Marcozzi di Campoflione The Campofilone Pappardelle from the Marcozzi pasta factory represent the most generous and sumptuous pasta shape of the Marche culinary tradition. Made with 100% Italian durum wheat semolina and fresh eggs, they stand out for their generous width, making them perfectly suited to the most intense sauces of mountain and traditional meat-based cuisine. Traditional craftsmanship and slow drying give these pappardelle a pleasantly rough texture and remarkable body, ensuring excellent cooking resistance. An exceptional product that releases the authentic fragrance of egg pasta, ideal for those seeking a distinctive and full-bodied gastronomic experience in the tradition of Campofilone.

Campofilone Tonnarelli - Marcozzi di Campoflione The Campofilone Tonnarelli from the Marcozzi pasta factory represent the ultimate expression of substantiality within the village's range of egg pasta specialities. Characterised by a distinctive square cross-section and a rich pasta sheet (35.3% fresh eggs), these tonnarelli offer an exceptional al dente texture, ideal for those who prefer pasta with a substantial structure. Made with Italian durum wheat semolina and naturally slow-dried, the pasta develops a velvety porosity, perfect for enhancing refined sauces such as white truffle or more substantial seafood sauces. An exceptional pasta shape that combines the firmness of artisanal pasta with the authentic fragrance of the culinary tradition of the Marche region.

Campofilone Lasagna Sheets - Marcozzi di Campoflione The Campofilone Lasagna Sheets from Marcozzi pasta factory are the secret ingredient for creating the great classics of Italian tradition with the quality of traditional pasta-making craftsmanship from the Marche region. Made with Italian durum wheat semolina and fresh eggs, these pasta sheets stand out for their incredible thinness and porosity, characteristics that allow them to be used directly in the baking dish without pre-cooking. Traditional craftsmanship and slow drying guarantee perfect performance in the oven, where the pasta absorbs the sauce while remaining firm and fragrant. An exceptional product that transforms every lasagna or cannelloni into a masterpiece of authentic fragrance and velvety softness.

Sardinian fregula with Khorasan Kamut® organic durum wheat semolina Size - 500 gr Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with organic semolina and water. A simple product of the popular tradition, today widespread and used.

Saffron Fettuccine - Marcozzi di Campoflione The Saffron Fettuccine from Marcozzi pasta factory are a refined combination of the tradition of Campofilone and the aromatic notes of the finest spices. Made with Italian durum wheat semolina and fresh eggs, these fettuccine are enhanced with saffron, which gives the pasta sheet an intense golden colour and an unmistakable aroma. The artisanal production and slow drying preserve the integrity of the raw ingredients, ensuring a porous and velvety pasta on the palate. A gastronomic excellence ideal for those wishing to create gourmet first courses, where the authentic fragrance of saffron pairs beautifully with white sauces or shellfish.

Truffle Fettuccine - Marcozzi di Campoflione The Truffle Fettuccine from Marcozzi pasta factory are a gourmet speciality celebrating the meeting between the pasta-making art of Campofilone and the diamond of the earth. Made with Italian durum wheat semolina, fresh eggs and dehydrated summer truffle, these fettuccine offer a sophisticated sensory profile and a natural amber colour. The artisanal production and slow drying at low temperatures preserve the truffle's aromatic notes intact, ensuring a porous and velvety pasta. An outstanding product for those who wish to bring an authentic and refined fragrance to the table, perfect to enjoy even simply with a drizzle of butter or extra virgin olive oil.