Pastificio dei Campi

The smooth penne of Pastificio dei Campi are made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

The high-quality smooth penne never slide the sauce separating it from the pasta, indeed thanks to the porosity of the pasta the sauce is retained even better than the striped pasta.

An evergreen seasoned with an excellent sauce of fresh tomato and basil

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The spinning tops of Pastificio dei Campi are made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

It is one of the latest inventions of the pasta factory and one of the company’s best sells.

Perfect together with full-bodied condiments that are captured by the roughness of the dough and its characteristic spiral shape.

A format that can not miss in your cupboard.

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The calamarata of Pastificio dei Campi is made with durum wheat semolina of 100% Italian supply chain with slow bronze drawing.

The origins of the name of the format are given by the traditional recipe of the Campania fishermen which meant pasta with squid.

A recipe that is always tasty and easy to make

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The campotti of Pastificio dei Campi are made with durum wheat semolina of 100% Italian supply chain with slow bronze drawing.

In 2011 they obtained the Honorable Mention at the Compasso d’Oro for innovative design. They are a pasta shape of rare beauty that resembles the shape between a violin and an eight.

We offer you a tasty recipe with: sautéed spinach and shrimp paired with a Chardonnay from Valle D’Aosta are the best.

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The conchiglioni of Pastificio dei Campi are made with durum wheat semolina of 100% Italian supply chain with slow bronze drawing.

They are a format of an imposing size, they are perfect to be cooked stuffed in the oven.

Try them with meat sauce and béchamel sauce or ricotta and spinach a real explosion of taste

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The long fusilli with hole of the Pastificio dei Campi are made with durum wheat semolina of 100% Italian supply chain with slow bronze drawing.

This ancient pasta shape is recreated by the ancient gesture of the Fusillare that twisting around a spindle a spaghetti is given the typical shape of the pasta shape.

Recommended with a sea sauce and yellow tomatoes.

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The mafaldine of the Pastificio dei Campi are made with durum wheat semolina of 100% Italian supply chain with slow bronze drawing.

The story goes that the mafaldine were so named in honor of Queen Mafalda of Savoy, for this reason they are also called “queens”.

The curled shape on the sides allows you to capture the seasoning, making them suitable for important sauces.

Recommended in combination with a game sauce and a good glass of Nebbiolo

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The powerful mixture of Pastificio dei Campi is made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing. It is characteristic of the format itself to be composed of a mix of different formats within it so called “powerful” as they must be accompanied by full-bodied condiments. We recommend them in the classic recipe with smoked provola cheese and beans

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The oriental calamarata of Pastificio dei Campi is made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

They are a hybrid format between a squid and a striped half-sleeve with an oblique cut.

Now you may be wondering what’s special about this format? The answer is very simple.

It goes well with any type of condiment even the most full-bodied and thanks to the rifling that gives it more sweetness can also accompany very strong flavors.

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The paccheri of Pastificio dei Campi are made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

They are among the absolute Best Sell formats of the pasta factory, they have an extraordinary resistance in cooking and are still made according to the tradition of Gragnano that wants them longer than commercial formats.

Generally they are accompanied by full-bodied and tasty condiments, try them in the recipe used by the 3 Michelin star restaurant DA VITTORIO.

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The spaghetti of Pastificio dei Campi are made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

The first mention of spaghetti was found written in the vocabulary of 1840.

They are a typical pasta shape of Italian history and are a MUST that is attributed to us all over the world.

Spaghetti with tomato sauce is always a classic dish always appreciated

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The spaghetti alla chitarra of Pastificio dei Campi are made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

They are a typical format of Abruzzo and are traditionally made with eggs, not in this version.

It differs from the classic spaghetti for its shape that is obtained from the guitar a special tool where the dough rests and with a rolling pin it is pressed and cut from the strings obtaining a perfectly square shape

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The maxi spaghetti of Pastificio dei Campi are made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

It is a reworked classic spaghetti format with a much thicker diameter of about 2.5 mm with characteristic porosity, size and roughness.

All these features make them perfectly match with full-bodied sauces creating a perfect bond

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The tofette of Pastificio dei Campi are made with durum wheat semolina of 100% Italian supply chain with slow bronze drawing.

Excellent simple simple with a tomato sauce, extra virgin olive oil and basil for a simple recipe

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA

The tortiglioni of Pastificio dei Campi are made with durum wheat semolina from the 100% Italian supply chain with slow bronze drawing.

Their characteristic name comes from the shape that was donated by the mold called lathe.

They are one of the Best Seller formats, we recommend them in combination with any type of condiment from tomato and basil for a simpler recipe to a combination with a Gourmet touch with fresh burrata and raspberry powder

ACCORDING TO THE CHEFS “THE BEST PASTA EVER”

GRAGNANO CITY OF PASTA