- Oct. 2, 2012 -
Le Marche is dubbed ‘Italys land of infinite discovery’ and for the month of October patrons can discover the beautiful Le Marche region of Italy at Eataly in New York.
La Campofilone Elite pasta line has been chosen to represent Le Marche alongside other premier foods and wines from the region.
Company is located in a small medieval village in Marche region (central eastern coast Italy) named Campofilone. Campofilone is located in the Aso Valley. Its breathtaking landscape is depicted by the deep green hills and the charming blue of the Adriatic Sea. It is where the tradition of manufacturing egg pasta (manually) first originated. La Campofilone was founded in 1912. Today, the Rossi family adheres to the same traditional process to make egg pasta as was used by the ladies of the Campofilone village one hundred years ago.
La Campofilone Elite gourmet egg pasta is made from natural ingredients like eggs from free-range hens fed exclusively with non-GMO cereals and non-genetically-
modified, high protein durum wheat grown exclusively in the LeMarche region in Italy. Cuts include: Maccheroncini, Linguine, Fettuccine, Tagliatelle and Pappardelle, Boxes of dry net weight 8.8oz (250g), doubles in quantity to serve 4 and has a 2 year shelf-life.
La Campofilone Elite Tagliatelle at Eataly’s Pizza&Le Pasta Restaurant and La Scuola di Eataly. It's also available for purchase in their market during Eataly’s celebration of the Le Marche region; Oct 1-31, 2012, 200 5th Avenue (23rd St) New YorkPhoto: