Maccheroncini di Campofilone: located a few kilometers from the sea, Campofilone is a small town in the Fermo area of not even 2000 inhabitants. The town is famous for its maccheroncini, which obtained the IGP mark in November 2013, becoming the first Italian type of egg pasta to obtain this mark. But beyond the awards, it is the local housewives who have made the history of this dish, which is characterized by its delicacy. It is an egg pasta so thin and fine that it can be cooked directly in the sauce for a minute at most. It is an extreme delicacy that in peasant tradition, especially during the ritual of threshing, was accompanied by a ragout of chicken giblets. The proximity to the coast exalts them in the fish preparations (with melecche, small shelled scampi, and cazole, cod eggs, for example); the black truffle from the hinterland makes them even more elegant and refined.
