Maccheroncini di Campofilone Trail

The Maccheroncini di Campofilone Trail is the second tourist and food and wine itinerary created within the WikiM.A.R.C.A project. The route winds through the area around Campofilone, famous for its artisanal production of egg pasta, and particularly the Maccheroncini di Campofilone.

The tour takes visitors on a journey to discover the artisanal tradition of Maccheroncini di Campofilone, with the involvement of local producers and the community. This trail offers an opportunity to learn about the techniques used to make egg pasta, explore the history of the product and discover the local producers, providing an authentic experience rooted in the region’s food and wine traditions.

This itinerary is aimed at food lovers and those who wish to combine a seaside holiday with exploring the inland areas and local traditions, particularly those linked to pasta-making, for a more authentic experience. It is also ideal for those interested in the artisan food production carried out by local producers.

Just 3 km from the Adriatic coast, nestled in the hills of the Val d’Aso, lies the medieval village of Campofilone, which grew up around the Abbey of St Bartholomew the Apostle. The historic centre still retains the charm of its ancient walls, and it overlooks landscape that stretches from the Sibillini Mountains, across the cultivated hills, al the way to the sea.

Campofilone is one of Italy’s most important egg pasta-producing districts and a key player in the Marche region’s food and wine industry. Different types of egg pasta are produced here, fresh and dry, among which the Maccheroncini di Campofilone stands out: a product of excellence with Protected Geographical Indication (PGI) status from the Marche region and a symbol of local identity, that plays a central role in this food and wine tour. Its significance is not merely gastronomic, but forms part of a broader effort to promote the food culture of the Piceno area, linked to the principles of the Mediterranean diet.

In the Fermo area, the Piceno Mediterranean Diet Laboratory Association is actively involved in promoting a dietary lifestyle inspired by local traditions. Within this context, Maccheroncini di Campofilone represent a significant example of how traditional food products embody the cultural identity of the region.

Their international success has made them one of the most renowned culinary specialties of the Piceno area. In 1998, the Marche Region officially recognized them as a Traditional Agri-food Product (Prodotto Tipico Tradizionale), and in 2013 they were awarded PGI (Protected Geographical Indication) status, becoming the first Italian egg pasta to be protected by this designation.

Maccheroncini di Campofilone are an egg pasta produced in the municipality area of Campofilone. They are characterized by an exceptionally thin pasta sheet and a high proportion of fresh eggs in the dough, significantly greater than that used in most other pasta varieties. The same thin sheet is also used to prepare other egg pasta shapes, both long varieties such as fettuccine and short varieties such as penne, as well as filled pasta types including tortellini.

According to local tradition, Maccheroncini were already known in the 15th century, when they were referred to as maccheroncini fini fini ("very fine macaroni") or capelli d'angelo ("angel hair"). The pasta is also associated with , who included it among his favourite dishes in the famous list of "49 foods" recorded in his writings. The traditional recipe, passed down through generations, uses only soft wheat flour and fresh eggs, with no water added. The dough is rolled into very thin sheets, cut into fine strands, and left to dry using traditional methods. This process gives the pasta a distinctive porosity, making it particularly well suited to absorbing a variety of sauces, from the classic meat ragù to fish and vegetable-based sauces.

In 2023, the pasta makers of Campofilone united to form the Consortium for the Protection of PGI Maccheroncini di Campofilone, an organization established to safeguard and promote the product while generating economic and tourism benefits for the Aso Valley.

The itinerary follows the Aso Valley to the historic centre of Campofilone, including visits to pasta producers and their retail outlets, where visitors can purchase the product. Travelling by car is recommended, although the route is also suitable for cycling enthusiasts.

You can do this itinerary throughout the year, as pasta factory in the area are generally open to visitors and the climate is favourable in most seasons.

Winter tends to be quieter and there are fewer events, while spring and summer offer a livelier atmosphere and greener landscapes.

The summer is a particularly good time to visit, thanks to the town’s proximity to the Adriatic coast, which allows you to combine a food and wine tour with days spent at the beach.

Furthermore, in the first ten days of August, the Campofilone Pro Loco organises the National Festival of Maccheroncini di Campofilone, where visitors can sample the maccheroncini produced by the six pasta makers of the Consortium for the Protection of Campofilone Maccheroncini PGI, made according to the traditional recipe with a rich meat sauce.

Spring and early autumn offer ideal conditions for visiting the area, with mild temperatures and picturesque landscapes along the Aso river valley, which are also perfect for cycling routes.

The best way to reach the itinerary stops is using the car: Whether you're coming from the north or the south, take the Pedaso exit on the A14 motorway. From there, take the Val d'Aso state road (SS 433) towards Campofilone.

The itinerary can also be completed by bicycle and is particularly suitable for cyclists wishing to explore the Aso Valley and the surrounding countryside. While it can be started from any point along the route, a convenient access point is the Adriatic coast, with railway stations in towns such as Civitanova Marche, San Benedetto del Tronto, or Pedaso providing connections to the area. From the coast, cyclists can follow local and provincial roads inland toward Campofilone and the Aso Valley. Traffic is generally light, and the route combines gentle valley sections with some rolling hills typical of the Marche countryside.

This route winds through the Campofilone area, crossing the Aso valley to the historic centre of the village. The itinerary includes visits to maccheroncini producers and local shops, offering the chance to experience the tradition of Campofilone egg pasta at first hand.

The route is best covered by car and can be completed in a day.

• 43.0801213.8170111 Campofilone

Leave the A14 at Pedaso, follow Provincial Road 238 for about 2 km, then turn right to reach the first stop: the 43.09182313.8177821 Pastificio De Carlonis pasta factory. It is one of the historic businesses specialising in the production, according to the traditional recipe, of Campofilone IGP maccheroncini, and continues to uphold the local tradition of egg pasta through a production process that combines artisanal methods with modern techniques. The company also organises guided tours and activities designed to explore the various stages of pasta production, offering visitors the chance to gain a deeper understanding of Campofilone’s culinary heritage. At the company’s shop, you can purchase typical local products made in-house, such as stuffed olives, cremini and breaded mozzarella.

Just a stone's throw away (1-minute drive) is the pasta factory 43.09076813.8166522 Pasta di De Carlonis Pietro & C. s.a.s. which produces fresh egg pasta and dried egg pasta (including maccheroncini), as well as other products such as stuffed olives, fried cremini mushrooms, breaded mozzarella balls, tortellini and ravioli. Its main outlets are located in Porto San Giorgio (FM).

Continue along Provincial Road 238 and, after 4 minutes, you will reach the third stop on this route on your left: 43.07859313.7914093 La Campofilone S.r.l. Società Agricola. La Campofilone is the only farm-based pasta factory in the Campofilone district and produces pasta using eggs from its own farm. The company has deep roots in the history of the village and was founded by the visionary housewife Adorna Albanesi, a central figure in the tradition of the famous Maccheroncini di Campofilone PGI. Over the years, La Campofilone has built an integrated model based on agricultural practices, developing an internal supply chain that starts with rearing hens and extends all the way to pasta production. In the shop, you can buy both La Campofilone pasta and the farm’s excellent eggs, which are also used daily in the pasta factory’s production.

In 5 minutes, still on Provincial Road 238, you will arrive at the 43.07601913.7867624 Marcozzi Brand srl pasta factory, the fourth stop on the itinerary. Thanks to the tradition handed down by Grandma Adelina, the Marcozzi family has made Campofilone egg pasta the heart of their business. Starting out as a small artisan workshop in the Campofilone area, the company has evolved over time into a well-structured, modern business. Today, the Marcozzi pasta factory in Campofilone represents a meeting point between tradition and innovation: artisanal pasta-making is combined with up-to-date production processes, whilst keeping the quality and identity of this typical local product intact.

Head back along the SP 238, turn right onto Contrada Valdaso, continue straight on to the SP 10, turn right again onto Via Santa Maria, and you will find the fifth stop on your right: 43.07613813.8057845 La Pasta di Campofilone Marilungo. Founded in 1958 and specialising in the production of egg pasta according to local tradition, the company is one of the most established expressions of the village’s gastronomic culture, carrying on artisanal expertise handed down through the generations within the family. Now in its third generation, the business passed from the aunts to the mother of the current owners, eventually transforming into an artisan workshop specialising in pasta production, where 100% Italian durum wheat semolina and pasteurised eggs from the Marche region are used.

For the sixth stop, continue along Via Santa Maria, then take the SP10 and then Via XX Settembre until you reach 43.08083113.8191746 Pastificio Artigianale Leonardo Carassai s.r.l. on your left: since as early as 1850, the Carassai family has been processing grain in the historic watermill at Monte San Martino, a local landmark for flour production. In 2010, Leonardo Carassai took over one of the village’s historic pasta factories, breathing new life into the local culinary heritage through a balance of craftsmanship, supply chain and innovation. The range includes various types of dried egg pasta typical of Campofilone, including Maccheroncini di Campofilone PGI, chitarra, linguine, fettuccine, tagliatelle and pappardelle, as well as special lines inspired by the traditions of the Marche region. Among the main products are the “L’Oro di Campofilone” range, made with the ancient Senatore Cappelli wheat variety prized for its aromatic profile, nutritional qualities and superior digestibility, and “Deci’Ova”, characterised by the use of ten eggs per kilogramme of flour and flour sourced from Molino Carassai. The company also produces traditional straw-paper packaging for the gift sector. A significant proportion of the production is destined for export, with distribution across various European and American countries. The pasta factory also organises guided tours (in Italian, English and Spanish) by appointment, as well as tastings dedicated to the tradition of Maccheroncini di Campofilone.

Almost opposite the Carassai pasta factory (within walking distance) lies the penultimate stop on the itinerary: 43.08049913.8198877 Pasta Corona. The Corona pasta factory was founded in the 19th century amongst the aristocratic circles of Naples, where Duke Doria De Serris commissioned a special pasta to be made for his guests. The dough, rolled out extremely thinly using traditional methods, soon became renowned in the aristocratic circles of the time. Production was then entrusted to a small pasta factory linked to the Corona family, marking the start of a tradition that has been handed down through the generations. In the early 20th century, the family moved to the Marche region, settling in Campofilone, where egg pasta is still produced today according to the ancient local recipe.

Finally, a one-minute drive or a five-minute walk will take you to the final stop on the route: the pasta factory 43.0813813.8239958 Spinosi srl. Take the Borgo S. Patrizio/SP10 road and turn right. The company was founded in 1933 by Nello Spinosi, who began taking the homemade maccheroncini made by his wife Maria on his trips to Rome, introducing them to and gaining appreciation for them beyond the local area. From this idea, the first artisan workshop dedicated to the production and sale of Campofilone pasta was born, still visible today in its original premises opposite the Abbey of San Bartolomeo. Over time, the family business has grown across three generations, always keeping artisanal production and the quality of raw materials at the heart of its operations, until it became a nationally and internationally recognised benchmark for egg pasta.

Please observe the Highway Code, paying attention to speed limits and taking care when driving on narrower or winding sections, which are typical of hilly roads.

The route follows a county road that is generally in good condition and easily accessible by car. The route passes through a hilly landscape, alternating between flatter sections, with traffic generally flowing smoothly and usually at a moderate level.

In addition to Maccheroncini di Campofilone, the Aso Valley is particularly renowned for its fruit production and is considered one of the most important fresh-fruit growing areas in the Marche region. The Val d'Aso peach, in particular, is one of the Piceno area's leading horticultural products and has been awarded the QM quality mark. Other fruits, including apricots, cherries, apples, pears, plums, and damsons, are also cultivated using traditional methods and sold through local supply chains.

Fruit growing is complemented by a strong olive-growing tradition, with high-quality extra virgin olive oil produced from the numerous olive groves that characterize the valley's rolling landscape.

The area is also dotted with well-tended vineyards that produce some of the region's most important wines, including Rosso Piceno DOC, Pecorino, and Falerio DOC, making the valley an attractive destination for food and wine tourism.

Several seaside destinations can be found along the Adriatic coast near Campofilone, starting with Torre di Palme, a picturesque medieval village perched above the coast, and continuing to Pedaso, a small town at the mouth of the Aso River where the sea and hills meet in a tranquil and authentic setting. Further south lie Cupra Marittima and Grottammare, two well-known resorts of the Riviera delle Palme, noted for their long sandy beaches and historic centres overlooking the sea.

Inland, visitors will find historic hill towns offering panoramic views and a rich cultural heritage, including Ripatransone, famous for claiming Italy's narrowest alley (43 cm wide) and for its sweeping coastal vistas; Montefiore dell'Aso, a charming fortified village surrounded by rolling hills; and Acquaviva Picena, dominated by its impressive medieval fortress and a remarkably well-preserved historic centre.