PROPERTIES OF INGREDIENTS
La Campofilone uses for their pasta exclusively durum wheat semolina and whole eggs without adding water to the dough.
The wheat is grown in the provinces of Ascoli Piceno and Macerata. After harvesting the wheat is stored in silos before being finally ground into flour in modern mills.
EGGS - PASTEURIZED
The hens are kept in barns and can move freely. There are fewer hens per square meter, which reduces stress and improves hygiene.
Their food is strictly controlled and is non-GMO.