MACCHERONCINI OF CAMPOFILONE IGP The history of the tasty Campofilone Maccheroncini IGP has very ancient origins. The most famous episode is linked to the Council of Trent of 1560, where a dish of thin filaments made from flour and eggs from Campofilone was offered. This was the traditional pasta of Campofilone peasant families, when they needed to keep large quantities of eggs produced by hens raised in the farmyard. The eggs were then mixed to make the sheets of pasta that were dried and stored throughout the year.They go well with seasoned traditional dressings, such as meat sauces, but are also good with white fish sauces. Net weight: 250 g Ideal for 4 servings Cooking time: 1-2 minutes in boiling water or directly in hot sauce. Ingredients: Only eggs and durum wheat semolina from our own farm Shelf life: 30 months Width: 1 mm. Drying in 24 hours NUTRITIONAL VALUES Energy: 1544 Kj- 365 Kcal Fat: 66 g Carbohydrates: 1,4 g Sugars: 2,5 g Fiber: 4 g Protein: 16,6 g Salt: 0,13 g