La Campofilone is a distinguished Italian pasta producer located in the Marche region, renowned for its artisanal egg pasta crafted using traditional methods and high-quality, locally sourced ingredients. The company operates as an agricultural pasta factory, cultivating its own durum wheat and raising hens in non-intensive environments to ensure the freshness and quality of the eggs used in their pasta production. ​ All raw materials, including durum wheat semolina and fresh eggs, are produced within the company's 150 hectares of farmland.

This closed-loop system guarantees quality, traceability, and food safety. ​ The pasta is made following time-honored techniques, with a controlled temperature that never exceeds 36 degrees Celsius and a drying period of 24 to 48 hours, resulting in light, easily digestible pasta with a low glycemic index. ​