Maccheroncini di Campofilone

Dried egg pasta produced exclusively in the municipality of Campofilone, province of Fermo, Marche. The specification requires between 7 and 10 eggs per kilogram of flour or semolina, yielding strands between 0.80 mm and 1.20 mm wide and between 0.3 mm and 0.7 mm thick. All production stages must take place within the delimited area.

About this designation

Maccheroncini di Campofilone is a dried pasta made from eggs and common wheat flour or durum wheat semolina, registered as a PGI under file number PGI-IT-0886, with EU protection dating from 27 July 2011. The production area is confined to the municipality of Campofilone in the province of Fermo in the region of Le Marche. All stages — kneading, rolling out the sheets of dough, cutting, and drying — must take place within that municipality. The specification sets precise physical dimensions for the finished strand: length between 35 cm and 60 cm, width between 0.80 mm and 1.20 mm, and thickness between 0.3 mm and 0.7 mm. Protein content of the finished product must be a minimum of 12.5 % of total dry matter. The egg content is a defining requirement: between 7 and 10 eggs per kilogram of flour or semolina, equivalent to at least 33 % expressed as a percentage. Eggs must be barn eggs from hens reared exclusively on non-GMO cereals and must contain no synthetic pigments. After cutting, fresh strands are laid on sheets of white food packaging paper measuring 22 cm to 26 cm wide and 32 cm to 35 cm long; each loaded sheet weighs between 155 g and 175 g. Packaging must take place in the factory. Labelling must display the EU PGI symbol alongside the words 'Maccheroncini di Campofilone indicazione geografica protetta', with the protected name printed in characters at least 5 mm high. The designation is administered by the Consorzio di Tutela dei Maccheroncini di Campofilone IGP.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 27 July 2011 under file number PGI-IT-0886, eAmbrosia identifier EUGI00000014279.
• The specification requires between 7 and 10 eggs per kilogram of flour or semolina, at least 33 % expressed as a percentage — markedly higher than standard egg pasta.
• Strand width is limited to between 0.80 mm and 1.20 mm and thickness to between 0.3 mm and 0.7 mm; the specification states a cooking time of one minute in boiling water.
• All production stages, including drying, must take place solely within the municipality of Campofilone, province of Fermo; packaging in any other location is prohibited.

Tasting notes

Marchigiana fresh egg pasta from Campofilone (Fermo province), distinctive ultra-thin square strands hand-cut from egg-rich dough. Delicate texture, intensely eggy flavor, traditional with rich ragù.

HoReCa use

The specification notes that the pasta cooks in one minute in boiling water or directly in the sauce without pre-boiling.

Packaging

• dried-vacuum-250g
• dried-vacuum-500g
• fresh-vacuum-250g
• fresh-vacuum-500g