La Campofilone
Company is located in a small medieval
village, in the center of Italy, named
by CAMPOFILONE, where the tradition
of manual manufacture of egg pasta comes
from.
Still today, the owner of La Campofilone
Company, Mr Enzo Rossi is reproducing
the same traditional process to make
egg pasta as it was made in the past
by the old ladies of the Campofilone
village.
Mr Enzo Rossi personally selects
only the finest and the best quality
ingredients: from the grain, with
the highest value of protein, to the
eggs, all coming from free hens fed
on natural products, from the no-oxidizing
flours to the maize, OGM free (without
Organisms Genetically Modified).
All these characteristics made La Campofilone
Company to obtain the most prestigious
Quality DNV Certifications like:
the Traceability in the Feed and Food
Chain (ISO 22005:2008),
the Food Product Quality (Product
Certificate), the Food Safety Management
(ISO 22000:2005, BRS; IFS).
Also, in 2009 La Campofilone obtained
the important GOOD EGG AWARD,
from Compassion in World Farming,
the Leading International Organisation
for farm animal welfare, for using
only eggs from hens kept in barn systems.
Each product La Campofilone,
from Maccheroncini to Fettuccine, from
Tagliatelle to Pappardelle, is a
touch of class for any kind of food
event.
In this way Enzo Rossi, has been
able to create a unique egg pasta,
for a memorable and emotional
real Italian experience.
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