The recipe of "Maccheroncini fini fini” dates back to 400. Further citations are found in some documents of the Council of Trent. The term "Maccheroncini" is traceable even in cookbooks of the 1700s and 1800s.
The key feature of this particular old recipe is its simplicity: 10 eggs per kilogram of flour without adding water. The final product is thin maccheroncini, known as "angel hair", are cut by hand, with the sole use of a very sharpened knife by people with particular experience and skills. The Maccheroncini of Campofilone are of a "unic dish" tradition of the Marche region, considered in the gastronomic tradition, a noble dish, that is served in the important occasions. The "Festival of Maccheroncini Campofilone" is celebrated every year in August and is attended by thousands of tourists.
Immersed in the green hills of Marche, Campofilone has the particular charm of the country, rich in history and tradition. Born on the ruins of a Roman settlement, contains in its ancient castle walls and rich Benedictine abbey, dedicated to San Bartolomeo (patron saint of the city) whose origins date back to the eleventh century.
Uliveto Casa Vacanze Marche – http://www.ulivetovacanze.com - is a rental Villa in the green near the sea with all the comforts. From a minimum of four people up to eight, the Uliveto Holiday House offers a high level furnishing, a beautiful living room for your evenings in the company and a kitchen equipped with everything you need.
Il Biologico di Livia – Bed and Breakfast e azienda biologica certificata a Petritoli. http://www.ilbiologicodilivia.com