Truffle Tagliatelle
Artisanal Production
When we talk about Campofilone IGP pasta, we must evoke a centuries-old tradition born in an abbey in the province of Fermo (Marche region) in 1400 AD, a tradition still alive today. Served at the Council of Trent, it has won over the world throughout the years. Even the illustrious poet Giacomo Leopardi, a native of the Marche region and universally recognized, mentioned Campofilone pasta as one of his favorite dishes.
The secret lies in its preparation, made with durum wheat semolina and eggs, but without water, salt, colorants, or preservatives. Bronze-drawn and cut according to the desired shape, it is then left to dry slowly at low temperatures to eliminate any residual moisture. This process allows the pasta to perfectly absorb sauces and seasonings. Its defining features are its thinness, elasticity, delicate aroma, and intense flavor, which in this case is elevated by our truffle. High-quality ingredients to carefully nurture in the kitchen, bringing a unique and precious delicacy to the table.
Packaging
Cardboard box.
Ingredients
Durum wheat semolina, eggs, soft wheat flour, summer truffle (Tuber aestivum Vittad.), flavoring.
Instructions for use
Cook in plenty of salted boiling water for 3 minutes and season to taste.
Storage
Store at room temperature away from light and heat sources.
Shelf life
24 months.
Recipes
Campofilone tagliatelle with truffle SACCHI
Serves 2
- 250 g of Campofilone Tagliatelle with Truffle SACCHI
- 100 g of butter
- 20/25 g of parmesan cheese
- 100 g of SACCHI summer truffle (fresh or SACCHI carpaccio slices)
- 2.5 L of vegetable broth
- Salt and pepper to taste
Method
Bring the vegetable broth to a boil in a large pot and cook the tagliatelle until al dente. Once ready, transfer them to a pan and finish cooking, vigorously tossing the pasta with butter and Parmesan. When the pasta is still steaming, serve it topped with slices of fresh truffle or summer truffle carpaccio SACCHI. Enjoy!