Campofilone, a charming town nestled on the Adriatic coast of Italy’s Le Marche region, is surrounded by centuries-old wheat fields spurring a tradition of pasta making. The salty breeze from the sea and fertile land provides ideal conditions for growing the durum wheat used in Spinosi’s pasta. With a rich culinary heritage that goes back generations, the region remains one of Italy’s most prized destinations for pasta lovers.
Today, Spinosi continues their family legacy by creating a pasta that reflects both their history and high standards. Made with the finest durum wheat semolina and fresh, organic eggs, Spinosi’s pasta boasts a rich, velvety texture and savory flavor that pairs beautifully with a variety of sauces. The family still produces their pasta using bronze dies, a technique that imparts a firm texture perfect for holding sauces. Lastly, a slow-drying process, which spans 24 hours, ensures that each strand maintains its integrity and flavor.
Whether you enjoy their pasta paired with a rich ragù sauce, topped with the fresh flavors of a pesto sauce, or let its flavor shine with just a simple touch of olive oil and Parmigiano, Spinosi pasta transforms every dish into a celebration of flavor and tradition. With every strand, Spinosi invites you to savor the art of authentic Italian craftsmanship at your table.