Italys's finest egg pasta made with healthful, Omega-3 enriched eggs.

The tiny medieval town Campofilone (1,800 residents) is considered the birthplace of egg pasta in Italy. An ancient fort town in the province of Ascoli, it is home to the Abbey of San Bartolomeo, which first reported the existence of “maccheroncini” in the 15th century. Long considered a noble dish, Campofilone’s favorite local dish is now celebrated in a famous local feast - a Sagra dei Maccheroncini - each August.

Spinosi 2000,is a delicate, silky-textured,thin-cut egg pasta made with whole Omega-3 and Vitamin E enriched eggs. Spinosi's legendary egg pasta from the tiny Le Marche village of Campofilone continues a rich family heritage that began in 1933, but it is only recently that he began using the extra-healthful eggs from chickens fed on special diets. The result is what Paul Ferrari considers Italy's finest egg pasta, made even better fortified with Omega-3, a polysaturated fat proven to limit the risk of heart disease, certain cancers and lessen inflammation. Thus, this paper thin square cut pasta is more than good, it's good for you!

Vincenzo recommends pairing his Spinosi 2000 pasta with oil-based sauces, herbs and vegetable based sacues.