Campofilone is a small town, one of the many throughout the region that dot the landscape, perched on a hill, not too far from the sea. Yet, Campofilone is well-known in all of the best restaurants of the world, known for its pasta, for its “maccheroncini”.
The origins of this pasta go back to the ancient art of making egg-dough pasta by hand, in the home, a common practice of every woman in households of the past. But these maccheroncini have a special feature: they are made from only eggs and wheat flour, without the addition of water.
To be even more precise, the proportions are ten eggs per kilo of flour. .
Historical documents dating far back in time make references to this particular kind of pasta. In written texts from 1560 it was described as “so thin as to melt in the mouth”. In the centuries that followed, these maccheroncini appeared on the tables of the richest families alone, because the poorer population could not afford egg pasta every day (it was eaten only on special occasions or feast days during the year). Today, several pasta manufacturers produce the maccheroncini, although they are all small enterprises, halfway between an artisanal business and a small industry.
This Villa for rent in Campofilone, Le Marche, is located in a fantastic position and has affordable price.
Just 5min from the seaside and a few kilometers from the main seaside resorts of the area , this house situated on a hill in a position always cool and breezy, it enjoys a wonderful panorama stretching from the Adriatic sea to the Sibillini mountains.
See on www.ulivetovacanze.com
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