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Anellini - Pastificio Campo

Anellini - Pastificio Campo

Online sale of typical Italian Pastificio Campo products, buy Anellini - Pastificio Campo


Anellini - 500 Gr.
3.42 €
Anellini - Pastificio Campo

Anellini are a pasta format that is used for a famous recipe: Pasta al forno alla Palermitana, it's also called Pasta alla 'Ncasciata.

Quality at all levels - from the sowing of the wheat to the drying of the pasta.

The Pastificio Campo seeks the highest quality ingredients and guarantees at all stages of manufacture the highest quality standards.

The Campo pasta is made exclusively from Sicilian durum wheat semolina and water.

Everything starts with the durum wheat. For the pasta from Pastificio Campo only Sicilian wheat is used, which has a high protein content ( 15.5 to 18 %). It further contains much gluten, thanks to which the pasta remains al dente even after a long cooking time.

The wheat harvest and storage of the ingredients take place within a radius of a few kilometers. The wheat is ground in a gentle way so that it retains its good taste.

The preparation of the dough requires a balance of several factors: the right water temperature, ideal climatic conditions, the fineness of the flour - all in order to obtain the best possible product.

An additional element of obtaining a high-quality pasta is the pressing of the dough through bronze dies. So the pasta gets a rough surface that can hold the sauce well - a guarantee for maximum enjoyment.



Manufacturer: Pastificio Campo


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Artisanal Pasta Manufacturing Campo Campo's Pasta is exclusively prepared using Sicilian durum wheat semolina and water
The Artisanal Pasta Manufacturing Campo producles, using the best Sicilian durum wheat, durum wheat semolina pasta drawn in bronze and making it dry slowly at low temperature. Through the will to create a products which inspires to the ancient local recipes, the company, in a full artisanal manner, assure a great quality maintaining the taste of pasta as it is made by our grandparents, even if guaranteeing the requisite required by the alimentary disciplinary. The Artisanal Pasta Manufacturing Campo produces the beast varieties of local traditional pasta as the caserecce, gnoccoli, busiate and aneletti palermitani.

- 14/06/2017 -



Artisanal Pasta-Making Campo: The Pasta Campo is exclusively prepared with Sicilian durum wheat flour and water.
The Pasta "Campo" is exclusively prepared with Sicilian durum wheat flour and water. Everything starts from the durum wheat. To make Pasta Campo we use only Sicilian wheats, picked up within the range of 300km from the company site. The harvest takes place in the right moment of maturation that is immediately followed by the storage, all happens within few kilometers to maintain a perfect conservation of the raw materials. The wheat is than ground delicately ( with a low numbers of rotations) to maintain its whole original fragrance.

- 08/03/2016 -



Oven baked Anelletti alla Siciliana - Pasta Campo
The Pastificio Campo offers Aneletti: a valuable, authentic and original product from their own production. The Aneletti are their pride and joy. The pasta of the Pastificio Campo is made exclusively of Sicilian durum wheat semolina and water. This variety is used for oven baked Pasta alla Parlermitana and Pasta alla 'Ncasciata. Oven-baked Aneletti Ingredients for 5 persons: - 600 g Aneletti Pastificio Campo - 500 g minced meat (mixed) - 1 onion - 1 carrot - 2 stalks of celery - 1 bunch of parsley - 2 bay leaves - 250 g tomato paste - Grated Parmigiano - Bechamel sauce - 250 g fresh peas - 1/2 glass of white wine - Salt and pepper

- 26/07/2015 -



Artisan pasta Campo
Quality at all levels - from the sowing of the wheat to the drying of the pasta. The Pastificio Campo seeks the highest quality ingredients and guarantees at all stages of manufacture the highest quality standards. The Campo pasta is made exclusively from Sicilian durum wheat semolina and water. Everything starts with the durum wheat. For the pasta from Pastificio Campo only Sicilian wheat is used, which has a high protein content ( 15.5 to 18 %). It further contains much gluten, thanks to which the pasta remains al dente even after a long cooking time.

- 22/06/2015 -



Pastifico Campo was awarded the cockade for excellent quality
At the heart of the countryside around Erice, the pasta factory Campo was founded in 1928. The tradition of milling of flour from Sicilian wheat was handed down from father to son. This is how an authentic pasta is made from excellent ingredients.

- 02/03/2015 -

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Anellini - 500 Gr.
3.42 €
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A pallet of 120 kg (or more) of different products at attractive prices with special price.

Anellini - 500 Gr.
2.70 €

Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
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