Hall: Za'abeel 2 Stand: Z2-C90
The first pasta factory in Campofilone. It was 1933, when Nello Spinosi, the first protagonist of the long history of home-made pasta in Campofilone, on his business trips to Rome, brought the Maccheroncini prepared in the family as a gift. There was no equipment at the time, only expert hands and great craftsmanship could give goodness to a simple dough. In 1960 Nello Spinosi opens the first laboratory in Campofilone, intended for the artisanal production of Maccheroncini and creates the first packaging for sale. The marketing and diffusion of a product which had hitherto been limited to domestic consumption begins. In 1973 Vincenzo Spinosi, Nello's son, opens his first artisan workshop in Cupra Marittima, with an adjoining fresh pasta shop and 1992 Vincenzo Spinosi opens his first artisan workshop in San Benedetto del Tronto, with an adjoining shop for fresh pasta and local specialties. In 2000 Vincenzo Spinosi creates a new pasta format: the Spinosini, dedicating it to his sons Marco and Riccardo. Thus was born a real brand that will gain notoriety in the world. In 2013 Maccheroncini di Campofilone was awarded by the EU the I.G.P. (Protected Geographical Indication). In 2015 Vincenzo Spinosi is chosen as the testimonial of Marche in the World at the EXPO in Milan, as the excellence of the production system of Marche Region. In 2019 Zero + is born, the first egg pasta with red lentil flour, for those who love sports and are particularly attentive to their weight. Organic product with a high protein and fiber content. MIXED ONLY WITH HIGHEST QUALITY RAW MATERIALS. Our egg pasta is mainly produced using 100% Italian fresh whole eggs from free range hens fed with organic feed.
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Pasta for sports lovers with red lentil flour This organic food speciality has a high protein and fibre content and is ideal for anyone who likes to watch their weight, loves exercise and needs a grea ...
clear volume_up 1.790 / 5.000 Risultati della traduzione Zero + is born, the Spinosi pasta designed for athletes, celiacs and diabetics. The historic pasta factory in Campofilone launches the new egg ...
DESCRIPTION In 2000 Vincenzo Spinosi was looking for an original product to celebrate the new millennium: he came up with this rather unusual shaped pasta in a joint project with the Faculty of Agricu ...
In the Spinosi house, tradition is renewed. As? Starting from Zero. Indeed, from Zero +. Zero + fettuccine, organic egg pasta with 100% Italian hulled red lentil flour, is a gluten-free food specialty ...