Sightseeing in the historical centre of Campofilone followed by pasta tasting for all participants in the pasta manufacturing plant Spinosi.
Asked by Expo to pick the one ingredient he could not do without, the chef Moreno Cedroni chose olive oil, a highly representative specialty of his region and of Italy as a whole.
This tea and seafood dish is inspired by British cuisine.
Tipologie classiche Maccheroncini Confezione Maccheroncini di Campofilone I.g.p. Ingredienti: semola di GRANO duro, UOVAfresche intere 33,4%. Umidità: 12,50 % all’origine COTTURA in minuti: 1 CONFEZIONE: per 4/5 persone 250 g e DURATA a temperatura ambiente : 24 mesi ACQUISTA Pappardelle Confezione Maccheroncini di Campofilone I.g.p. Ingredienti: semola diGRANO duro,UOVA fresche intere 33,4%. Umidità: 12,50 % […]
Spinosini INGREDIENTS PACKAGE 250 oz durum wheat semolina, whole fresh eggs, 33,4% Dampness: 12,50 % at origin. BOLING TIME in minutes: 4 PACKAGE for 4 portions: 250 oz AT AMBIENT TEMPERATURE best before end: 24 months Spinosina INGREDIENTS PACKAGE 250 oz durum wheat semolina, whole fresh eggs, 33,4% Dampness: 12,50 % at origin. BOLING TIME […]
According popular legends, the tradition of Campofilone’s pasta begins in 1400; infact, in the description of a particular recipe “Maccheroncini fini fini” are mentioned. The first certain documents go back to the Council of Trento in 1560 relating to this pasta as “angel’s hair”, and describing it with the following words, “They are so thin that they melt in your mouth”. The old […]
Shangri-La Hotel, Guangzhou has invited Vinzenzo Spinosi, the “King of Pasta”, to present his unique pasta gourmet cuisine at WOK TOO Café and il Forno Italian restaurant from 3 to 15 September 2013. Vincenzo will take guests on a journey to explore the world of “Spinosini”, his innovative pasta product. Between 3 and 15 September […]
Vincenzo Spinosi, Entrepreneur, Chef and Promoter is an extroverted, explosive, lively personality, whose inexhaustible enthusiasm infects those around him. He needs to communicate with the world and uses all the latest technological expedients to establish contact with professional gourmet figures in the most glittering international cities. And when the attraction of important events risks waning, […]
Wisdom, experience, endless cure, art … Make the dough become a puff pastry: fragrance, aroma, porosity, flexibility. For the dough of the product only carefully selected durum wheat flour no OGM are used as well as fresh eggs still broken by hand as it has always been done in our laboratory since the very beginning. […]
… Spinosina was born! In 2012 Vincenzo creates a new product dedicated this time to his firsgranddaughter Emma. Spinosina is a kind of “chitarrina” but thicker and has the characteristic of not overcook. Thanks to this special texture, it is particularly suitable for “strong” cooking elaborations The dough used for this specialty is made of very high quality durum wheat flour […]
Victoria-Jungfrau Grand Hotel & Spa kochte in Interlaken INTERLAKEN2. SEPTEMBER 2012 Keine gewöhnlichen Teigwaren Der italienische Pasta-Künstler Vincenzo Spinosi ist zu Gast im Victoria-Jungfrau in Interlaken. Aus seinen Spinosini genannten Nudeln zaubert er die verschiedensten Gerichte. The culinary artist Vincenzo Spinosi is an extraordinary pasta artist. His handmade egg pasta is produced with no water, […]