Pastificio Setaro drying artisanal method maintains intact the organoleptic properties of pasta, guaranteeing the original taste.
Rigatoni and Lumaconi for oven stuffings, Strozzapreti, Capricci, Fiorentini and Nodi Marini for prestigious sauces, Ruote and Permanenti for pasta salads, Fresine, Spaghetti and Calamarata for the fish based sauces, Taccole for the chickpea and Mix Pasta for the beans mix.
The available shapes and innumerable. The choice is essentially bound to the sauces used and the seasonal vegetables.
All the wheat used to make our pasta is grown on our own land in Savigliano, near Cuneo. A land geared towards agricultre, which transmits its goodness to every product grown in its soil.
The choice of raw material is the secret to achieve an excellent product. For this reason the Bossolasco family went down to the fields, literally, selecting three different varieties of high-quality durum wheat.
Our methods of cultivation unite tradition and modernity while respecting the environment. We achieve the right semolina blend with high organoleptic properties from a diverse and complementary mix of three tasty types of wheat.
The first type of durum wheat we selected is a mid-late season variety, which is cold hardy, disease resistent and strong, like the local people. Thanks to the high protein content, the gluten quality and a good yellow colour, we can obtain the perfect semolina for the production of a pasta which holds its shape when cooked...
A variety of mid-season durum wheat with a high tiller density (development of new shoots). We chose it because, like a good labourer, its output is steady and plentiful and offers a good protein and gluten content.
sy cysco grain
A early-mid season durum wheat, which grows particularly well in northern Italian territories. Its rich, golden spikes have excellent protein content and gluten quality characteristics, which makes this the perfect cereal to complete our quality selection.
The raw materials are rigorously selected among those which grow in ground on the hills of Basilicata and Apulia; the wheat is cultivated without the massive usage of chemical fertilizers which increase the yield going to the detriment of quality. The processing method is defined as "Delicate": Long kneading, slow braking, bronze wire drawing and drying at low temperature. This allows to preserve the typical taste, assuring an absolutely natural consistency and a great permeability of the condiments. The "Delicate Method" guarantees the complete preservation of the passion, the care and the continuous research of the highest quality, which the Cavalieri Family passes down through the generations.
The Product and its Quality:
La Campofilone Company believes that to provide consumer with key information is crucial in order to recognize the quality of its products. The raw materials the company selects and the production steps are made to obtain a product with authentic quality and guaranteed excellence.
At La Campofilone Company all the Raw Materials are strongly selected and carefully checked. La Campofilone use only the finest non GMO (Genetically Modified Organism) durum wheat, that is exclusively cultivated in Marche Region and it is characterized by a high protein standard, to guarantee an excellent nourishing value.
The durum wheat semolina, produced in a local mill, is extracted from the heart of wheat, using only the central part of the single grain. This gives the pasta an elevated gluten index, in addition to providing firmness during cooking. Moreover, it helps to avoid the stickiness and contributes to an elevated granulometric value.
The pasta is made with eggs from free-range hens that are fed exclusively with non-GMO cereals, and they have a genuine scent and an authentic sunny color.
In the production, The Campofilone has been able to reproduce the same traditional process to make egg pasta as it was made in the past by the old ladies of the Campofilone village.
The dough is mixed at low temperature and successively, after the exfoliation and the cutting steps, pasta is placed on paper leaves for food use: each paper leaves is folded up in four sides, respecting the ancient tradition of Campofilone. The final step of the production process, before packing, is drying, which is done at low temperature (under 36°C), for 20-48 hours.
The pasta factory Masciarelli makes the pasta still as our grandparents did. The result is an artisanal pasta endowed with an authentic and pure taste, which contains the old flavors and scents of the country from which it originates.
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