Typical Italian products: Maccheroncini di Campofilone PGI

Typical Italian products: Maccheroncini di Campofilone PGI

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Production area

CE recognition: November 2013

Production area: Campofinone, in the province of Fermo (Marche).


Maccheroncini di Campofilone are a variety of egg pasta typical of Italian cuisine. The characteristic thinness of the sheet (0.3-0.7 mm) and the cut (from 0.8 to 1.2 mm) makes it a unique product for its organoleptic characteristics.

Maccheroncini di Campofilone PGI (photo

Production specification - Maccheroncini di Campofilone IGP

Article 1
The protected geographical indication Maccheroncini di Campofilone is reserved for pasta which meets the conditions and requirements established by this production specification.

Article 2
(Product description)
Upon release for consumption, the protected geographical indication Maccheroncini di Campofilone has the following physical and chemical characteristics expressed on 100 g of finished product:
Length: from 35 to 60 cm;
Width: from 0.80 to 1.20 mm;
Thickness: from 0.3 to 0.7 mm;
Protein (nitrogen x 5.70) minimum 12.50 per hundred parts of dry matter.

Article 3
(Delimitation of the geographical area)
The production area of ​​the Maccheroncini di Campofilone protected geographical indication is limited to the administrative territory of the municipality of Campofilone located in the province of Fermo, Marche.

Article 4
(Proof of origin)
Each phase of the production process is monitored by documenting the inputs and outputs for each. In this way and through the registration in specific lists, managed by the control structure, of the producers / packers, as well as through the timely declaration, to the control structure, of the quantities of raw materials and the quantities produced and packaged, traceability is guaranteed and the traceability of the product.
All natural or legal persons registered in the relevant lists are subject to control by the control body, in accordance with the provisions of the production specification and the related control plan.

Article 5
(Method of obtaining the product)
The Maccheroncini di Campofilone PGI are obtained from the mixture of fresh eggs and durum wheat semolina or double zero soft wheat flour. In any case, the addition of water is prohibited. The use of raw materials that contain GMOs is not allowed. The raw materials used in the production of the IGP Maccheroncini di Campofilone must have the following quality characteristics expressed on 100 grams of product:
Eggs: must be obtained from free-range hens fed exclusively with NO GMO cereals and must not contain synthetic pigments. They must also have:
Proteins between 10 and 12 g;
Fat 9 g;
Betacarotene maximum 33 ppm;
Dry residue minimum 20% on s.s.
Durum wheat flour:
Protein min. (nitrogen x 5.70) 12.50 per hundred parts of s.s .;
Double zero soft wheat flour
Protein min. (nitrogen x 5.70) 10.00 per hundred parts of s.s .;
We proceed with the dough, fresh eggs and durum wheat semolina or double zero soft wheat flour.
The quantity of eggs to be used for 1 kg of durum wheat semolina or double zero soft wheat flour varies from a minimum of 7 to a maximum of 10 in the case of using whole eggs or if expressed as a percentage (Quid) is equal to a minimum of 33%.
The dough thus obtained is peeled by hand or extruded in bronze and peeled on rollers until the sheet thickness is between 0.3 and 0.7 mm. Subsequently, cutting is carried out to confer the physical characteristics described in Article 2 of this specification.
The Campofilone Macaroni cut in this way are laid on sheets of white food paper between 22 and 26 cm wide and between 32 and 35 cm long. The sheets thus obtained, containing the fresh product, have a weight of between 155 and 175 g each and are folded, in the traditional way, on the four sides to prevent the spillage of the product and neatly stored in special frames.
At the end of the drying process, the sheets are inserted in the packages referred to in Article 8. This operation, which takes place exclusively in the production plant, is necessary to allow adequate protection of the product during the transport and storage phases, delicate and highly fragile. In fact, if the Campofilone Macaroni were transported without adequate protection, they would be subject to impacts that would cause the pasta to break which, consequently, would lose the typical physical characteristics described in article 2 of this production specification and useful for already visual recognition of the product itself.
Furthermore, the typical packaging of Campofilone performs a distinctive function of the product subject to the denomination. The Maccheroncini di Campofilone in fact, are visually recognizable to the final consumer also for the type of packaging that characterizes them and that helps to distinguish them decisively from similar products. Finally, it is on the packaging itself that all the elements necessary for labeling are affixed including the trademarks, as detailed in the following article 8.

Article 6
(Elements that prove the link with the environment)
Maccheroncini di Campofilone distinguish themselves decisively from other pasta products by the thinness of the sheet and the very fine cut. These characteristics allow the product a very short cooking time of one / two minutes, in boiling water or directly in the sauce without necessarily being boiled.
Another fundamental characteristic that demonstrates the uniqueness of the Campofilone Macaroni is the percentage of eggs that is used in the dough. In fact, it is significantly higher than that used in other types of pasta. This proportion together with the slow drying process determines a very high yield of the product, in fact while 250 g of generic pasta correspond to 2 large portions, 4 portions are obtained from the same quantity of Campofilone Maccheroncini. This yield capacity of Maccheroncini di Campofilone determines as a consequence the absorbent capacity of the pasta which retains a greater quantity of seasoning compared to other types of pasta.
The value of Maccheroncini di Campofilone lies in having kept the processing technique unchanged over the years, keeping its simple and particular composition, the particular type of drying unchanged, as well as in the fact that it is a product that requires, for the its realization, particular skills and experience, characteristics which make it a pasta with qualities in terms of yield, taste, lightness and ease of cooking.
Talking about Campofilone Macaroni means talking about the most authentic expression of the culture of the Campofilonese territory. The artisanal production of this pasta is the manifestation of the popular tradition of the medieval village of Campofilone handed down from generation to generation.
Eggs in particular, not always available during the year and dependent on the biological cycle of the hens, stimulated the ingenuity and imagination of the Campofilonese rods who started making pasta at home, first fresh and then realizing what they it would become a drying process. The dried pasta was in fact cheaper than the fresh one because it was kept in the cupboards and could be consumed throughout the year. The coarseness of the cut, however, had a drawback: the air in the drying process curved the pasta which broke in several places and could not be tasted in its entirety. Then the witty housewives started cutting the "pannella" into very fine threads, which did not break under the action of the air, remaining intact until consumption.
The art of Maccheroncini di Campofilone was born therefore in the kitchens and then in the artisan workshops and since then these very thin threads of golden veil have always been of particular importance, departing from the dishes of "every day", representing the dish par excellence, symbol of skill of the landlady, in festive dinners. Initially it was only tasted on the main holidays and it was a prestigious gift to give to illustrious friends.
Tradition and skills maintained for 600 years have given rise to trade in family businesses, which have made Campofilone known worldwide.
Already in the 1400s it was considered a delicious dish and mentioned in a correspondence of the Abbey of Campofilone, still in some documents of the Council of Trent and still reported in the recipe books of some noble houses.
But it is with the beginning of 1900 that some housewives and innkeepers began to taste Maccheroncini in Campofilone, whose name derives from Maccheroni, a generic term with which pasta was identified, and from the characteristic shape of long and fine threads, therefore Maccheroncini .
In the first Italian Gastronomic Guide of the Italian Touring Club Ed. 1931 the Maccheroncini di Campofilone are cited as a typical product of the medieval village located in the Province of Fermo, thus documenting the existence of a strong link between the gastronomic specialty and its country of origin.
This characterization was further strengthened during the second post-war period and with 1960 we saw the opening of the "Nello Spinosi" artisan workshop, aimed at the production and marketing of Campofilone Macaroni. In 1965, with the entry on the market of the artisan company "Alimentari Valdaso" there was a further increase in the production and diffusion of the typical product of Campofilone.
In the same year, the license was issued to the "Five Girls Restaurant", which since then has always been characterized by the care and respect used towards the Campofilonese tradition.
One of the opportunities not to be missed to taste the gastronomic specialty of Campofilone is the festival. The birth of this festival dates back to 1964 and since then it takes place every year, three days in the first ten days of August.
It is said that while not to miss the national festival of Maccheroncini di Campofilone, on that day important meetings and appointments were even postponed. Even today on this occasion thousands of tourists arrive in the Piceno area. On that occasion, around 20,000 portions of pasta are served to demonstrate the success of the Campofilone festival and therefore the reputation of the Maccheroncini di Campofilone.
Since then the pasta makers of Campofilone have obtained prizes and awards of national and international prestige confirming that the village of Campofilone has inextricably linked its reputation and its name to this true culinary delicacy, determining the birth of a productive district with highly human resources. specialized in the production of pasta.
Over time, Maccheroncini di Campofilone have reached the most relevant markets: European, American, Canadian, Arab, and Asian. Today this food product is conquering the most important tables in the world and the producers boast their Maccheroncini di Campofilone in the best international delicatessens, including Tokyo, New York and London, among the jewels of Made in Italy good to eat.

Article 7
The control on the conformity of the product to the specification is carried out in accordance with the provisions of articles 10 and 11 of EC regulation no. 510/06 by the public control authority Assam - Agro-Food Sector Services Agency of the Marche, located in Osimo (AN), Via dell'Industria 1 - 60027 Osimo; Telephone: 071-8081; Fax: 071 - 85979; e-mail: [email protected]

Article 8.
(Packaging and labeling)
The Maccheroncini di Campofilone I.G.P. they are released for consumption in: food cardboard boxes, possibly wrapped in food shrink film, containing the sheets of white food paper on which the Campofilone Maccheroncini are laid, as described in article 5 above. Each carton contains 250 g (equal to 2 sheets) or 500 g (equal to 4 sheets) or 1000 g (equal to 8 sheets) of net product. cardboard packs intended for collective catering, containing the sheets of white food paper on which the Campofilone Maccheroncini wrapped in food-grade shrink film or placed in plastic bags are laid, as described in article 5 above. packs of straw and twine paper containing, on a rigid cardboard background, the sheets of white food paper on which the Campofilone Macaroni already wrapped in food shrink film are laid, as described in article 5 above. The package thus obtained is closed with twine to which the label is attached with a double knot, the two threads are then sealed with lacquer wax on which the company logo is affixed. This type of packaging can be 500 g (equal to 4 sheets) or 1000 g (equal to 8 sheets) of net product.
On each case or on the labels, to be applied on the packaging, the following additional indications are printed in clear and legible print characters, in addition to the information corresponding to the legal requirements: the community graphic symbol of the protected geographical indication as required by Reg. CE n. 1898/2006 next to the wording "Maccheroncini di Campofilone Protected Geographical Indication". The denomination Maccheroncini di Campofilone must have a minimum height of 5 mm.
The addition of any qualification not expressly provided for is prohibited. However, the use of indications that refer to private brands is permitted provided that they do not have a laudatory meaning or are such as to mislead the consumer.
The designation "Maccheroncini di Campofilone" is untranslatable.

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