Squid Ink Fettuccine - Marcozzi di Campoflione
The Marcozzi di Campofilone pasta factory interprets Squid Ink Fettuccine as a bridge between the village's pasta-making tradition and Mediterranean coastal cuisine. Production begins with the creation of a refined dough made from Italian durum wheat semolina from the Italian supply chain and selected fresh eggs, enriched with high-quality squid ink that gives the pasta sheet a deep and uniform colour. Following the historic Campofilone method, the dough is processed without any addition of water, resulting in a dense, flavourful pasta with a protein structure that holds its shape perfectly during cooking, releasing an unmistakable aroma of the sea.
The secret behind Marcozzi quality lies in the natural drying process, carried out with the utmost patience. The pasta rests on frames for an extended period, a fundamental step that prevents thermal stress and preserves the aromatic bouquet of the squid ink. The result is a fettuccine with extraordinary surface microporosity; the surface is matte and pleasantly rough, an essential technical characteristic that allows the pasta to absorb the sauce evenly. During cooking, the fettuccine release a persistent saline note while maintaining an elastic texture and a satisfying bite that enhances the overall sensory experience.
In culinary applications, these fettuccine are the protagonists of visually spectacular dishes: their glossy darkness creates magnificent colour contrasts with the white of squid, the red of cherry tomatoes or the orange of scampi. The pasta's ability to double in volume when cooked in water is evidence of the quality of a rich and nutritious pasta sheet, capable of offering a greater yield on the plate compared with mass-produced pasta. Each package is the result of a controlled supply chain that safeguards the identity of the village and guarantees consumers an intact, safe product faithful to the history of the master pasta makers of Campofilone, bringing the luxury of Marche gastronomy to the table.
