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La Campofilone Fili Di Chitarra is a type of chitarra pasta that is thin, but still square and porous, which makes it suitable for creamy sauces, cheese creams, pestos, fish sauces.
La Campofilone is a pasta factory specialising in the production of egg pasta since 1912 according to the traditional recipe from 16th century. The unique characteristic of La Campofilone pasta factory is that only local ingredients are used in the production: wheat is grown in the surrounding Marche region, while the free-range eggs come from hens raised on the Campofilone farm. Furthermore, no water is used in making this pasta. The result is a high protein, authentic pasta which has excellent cooking results, a unique taste, lightness and digestive capacity.
