You have no items in your shopping cart.
Curiosity
Details
not available
Producer
Marcozzi
Marcozzi di Campofilone
According to a local culinary tale, the pasta making tradition of Campofilone began in 1400. But the first official written documents, related to a thin kind of pasta known as "angel's hair", go back to the Council of Trent in 1560 where it was mentioned as being “so thin that it would melt in your mouth". According to the artisan tradition of Campofilone, the firm has over a decade of experience in egg pasta production and marketing. Our philosophy has always been focused on the products quality, on full respect of tradition and client satisfaction.
According to a local culinary tale, the pasta making tradition of Campofilone began in 1400. But the first official written documents, related to a thin kind of pasta known as "angel's hair", go back to the Council of Trent in 1560 where it was mentioned as being “so thin that it would melt in your mouth". According to the artisan tradition of Campofilone, the firm has over a decade of experience in egg pasta production and marketing. Our philosophy has always been focused on the products quality, on full respect of tradition and client satisfaction.
Tips of Use
La caratteristica ricetta delle "lasagne" vuole le sfoglie sovrapposte, alternate a sughi bianchi o rossi, e a strati di parmigiano e besciamella, il tutto cotto e gratinato al forno.
Le sfoglie possono essere utilizzate nella preparazione di ricette da forno senza precottura, avend cura di aggiungere una maggiore quantità di liquido (acqua, salsa di pomodoro, brodo). In alternativa, le sfoglie possono essere arrotolate e farcite con diversi ripieni, ovvero impiegate nella preparazione dei classici "Cannelloni".
