Marcozzi
Family egg pasta maker in Campofilone, Marche, founded by the Marcozzi siblings; producer of Maccheroncini di Campofilone PGI with 35% eggs.
Marcozzi, or Marcozzi di Campofilone, is a family egg pasta maker in Campofilone in the province of Fermo, Marche, Italy. The official site tells how three siblings – Gabriele, Barbara and Attilio Marcozzi – learned the craft from the recipes of their grandmother Adelina and founded the pasta factory, which grew from a small workshop into a modern company and has been producing for more than twenty years.
According to the company, the pasta is made only from durum wheat semolina from Italian fields and fresh eggs from free-range hens fed non-GMO cereals, which make up 35% of the dough. Semolina and eggs are kneaded slowly, the dough is drawn through bronze dies and rolled thin – under 0.7 mm for the maccheroncini – and the strands are laid by hand on paper sheets and dried slowly at low temperature in solar-powered dryers.
The best-known product is Marcozzi Maccheroncini di Campofilone IGP, also made in an organic version. Marcozzi Pasta all'uovo covers linguine, fettuccine, tagliatelle, tonnarelli, pappardelle, chitarroni and lasagne sheets, flavoured fettuccine and an organic line, plus packs for restaurants. The company also sells a traditional ragù.
All of this is egg pasta, which cooks much faster than water-based dried durum wheat pasta.
Facts
| Country | Italy |
|---|---|
| Region | Marche (Campofilone, province of Fermo) |
| House range | Maccheroncini di Campofilone IGP; Pasta all'uovo |
What it includes
How it connects to Pasta
Marcozzi → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina
- Part of
- Pasta brands and producers
- Similar and different
- Maccheroncini di Campofilone
Frequently asked questions
Who founded Marcozzi?
The siblings Gabriele, Barbara and Attilio Marcozzi, who learned from their grandmother Adelina's recipes.
How much egg is in Marcozzi pasta?
According to the company, eggs make up 35% of the dough; the rest is durum wheat semolina.
Is Marcozzi pasta bronze-drawn?
Yes, the company uses bronze dies and slow drying at low temperature.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Maccheroncini di Campofilone — Dried egg pasta with an EU protected geographical indication: very fine strands 0.8–1.2 mm wide of egg and semolina or flour, made in Campofilone, Marche.
Similar
Marilungo · De Carlonis · Spinosi · La Campofilone · Leonardo Carassai · 3 Glocken
Sources
- Marcozzi di Campofilone — Chi siamo
- Marcozzi di Campofilone — Filiera produttiva
- Marcozzi di Campofilone — Prodotti