Chilli Fettuccine - Marcozzi di Campoflione
The Marcozzi di Campofilone pasta factory interprets Chilli Fettuccine as a tribute to the most authentic flavours of the Mediterranean. Production begins with a dense dough made from Italian durum wheat semolina from the Italian supply chain and selected fresh eggs, enriched with a carefully measured quantity of dried chilli that blends into the pasta. Following the traditional method of the village, the dough is processed strictly without the addition of water, resulting in a protein-rich pasta with a firm protein structure that holds its shape perfectly, ensuring an even distribution of spiciness in every single fettuccine.
The secret behind Marcozzi quality lies in the natural drying process, carried out with great patience on cellulose frames. This prolonged resting period at temperatures not exceeding 38°C prevents the spice from being "burnt", preserving the natural red colour and the aromatic properties of the chilli. The result is a fettuccine with extraordinary surface microporosity; the surface is matte and rough, a fundamental technical characteristic that allows the pasta to hold the sauce instead of letting it slide away. During cooking, the fettuccine release an enticing aroma while maintaining an elastic texture and a satisfying bite that enhances the contrast between the sweetness of the egg and the heat of the chilli.
In culinary applications, these fettuccine are the protagonists of lively and immediate dishes: their already flavourful base makes them ideal to pair with a sprinkling of pecorino, sautéed vegetables or sauces based on olives and capers. The pasta's ability to double in volume when cooked in water is evidence of the quality of a dense and nutritious pasta sheet, capable of offering a greater yield on the plate compared with industrial production. Each package is the result of a controlled supply chain that safeguards the identity of Campofilone and guarantees consumers an intact, safe product faithful to the history of the master pasta makers of the Marche region, bringing a touch of artisanal vibrancy to the table.
