genesis
In 1933, Nello Spinosi carried to Rome, during his journeys of commerce, the maccheroncini crafted in the warmth of the family hearth. They were a gift, long before becoming an offering of trade: gossamer strands of egg pasta whispering the lore of Campofilone, a modest village in the Marche boasting a noble destiny for the art of pasta-making.
At the dawn of the 1960s, he inaugurated the village's very first atelier, and the initial packages destined for commerce came into being. Thus, this domestic treasure began its odyssey, proudly bearing the family name upon the box. In the 1970s, his son Vincenzo stepped onto the stage: in 1973, he unveiled an atelier and boutique of fresh pasta in Cupra Marittima; in 1992, San Benedetto del Tronto followed. The pasta workshop remained anchored in Campofilone, while tortellini, ravioli, and tagliatelle brought the family's devotion to the tables of the surrounding land.
Today, it is Marco, following his studies at Bocconi, who steers the house. From his father, he inherited both the master's craft and a refined intuition: christening new creations with names poised to capture the imagination upon a fine restaurant's menu. As early as the late 1990s, the humble maltagliati were reborn as Bentagliati. This poetic wordplay heralded an inventive spirit that would soon weave its way into the tapestry of the family chronicle.
It is a narrative that ultimately graced the screen with Stanley Tucci, who was welcomed into the Spinosi home for the Marche episode of Tucci in Italy, the National Geographic docuseries available on Disney+.
alchemy
Roughly seven thousand eggs a day, cracked by hand: thus Marco chronicles the artisanal touch that graces every creation. Fresh Italian eggs remain the shared soul uniting these diverse works. In the classic formats, they embrace durum wheat semolina; the alchemy unfolds through bronze dies and slow, low-temperature desiccation. Each cut is still reverently nestled by hand upon pleated white paper.
At the heart stands the revered Maccheroncini di Campofilone PGI, a quintessence of local heritage. Around it, Vincenzo weaves a poignant lineage of shapes. The year 2000 heralded the birth of Spinosini—delicate, square-cut strands a mere 0.8 millimeters across, devoted to his cherished sons, Marco and Riccardo. Later came Spinobelli, their broader gauge renewing this tribute as the boys grew into manhood. The Spinosina, reminiscent of a refined linguine, pays lyrical homage to Emma, Marco’s daughter and Vincenzo’s beloved granddaughter. Thus, the chronicle of a family unfurls through the poetic grace of a single pasta strand.
Ingenuity turned its gaze to raw matter in 2019 with Zero+: the zero celebrating the absence of gluten, the plus exalting its rich protein endowment. The maiden fettuccine emerged from the sacred union of red lentil flour and whole eggs, harmonizing plant and animal essences within an organic dough. Yet even as the flour transforms, the egg retains its sovereign place: a testament to identity, transcending mere recipe.
Within the ateliers of Cupra Marittima and San Benedetto del Tronto, this legacy moves to the tempo of daily devotion. Alongside fresh pasta and slow-simmered ragù lie layered vincisgrassi, stuffed cannelloni, and savory bauletti; the culinary showcase extends to parmigiana di melanzane, crispy olive all’ascolana, and golden cremini. Marco fondly evokes a cherished custom: on weekends, the pilgrimage for fresh tagliatelle begins anew. The Sunday ritual endures, drifting seamlessly from the marble counter to the simmering pot.
To safeguard ancestral roots while daring new expressions: this is the mantle Marco bestows upon the future of the pastificio. Markets may shift, novel palates and modern longings may arise. “The vital truth is never to let oneself be swept away.” Meanwhile, in Campofilone, with boundless devotion and unhurried patience, they continue to break each egg by hand, one by one.
provenance
genesis
In 1933, Nello Spinosi carried to Rome, during his journeys of commerce, the maccheroncini crafted in the warmth of the family hearth. They were a gift, long before becoming an offering of trade: gossamer strands of egg pasta whispering the lore of Campofilone, a modest village in the Marche boasting a noble destiny for the art of pasta-making.
At the dawn of the 1960s, he inaugurated the village's very first atelier, and the initial packages destined for commerce came into being. Thus, this domestic treasure began its odyssey, proudly bearing the family name upon the box. In the 1970s, his son Vincenzo stepped onto the stage: in 1973, he unveiled an atelier and boutique of fresh pasta in Cupra Marittima; in 1992, San Benedetto del Tronto followed. The pasta workshop remained anchored in Campofilone, while tortellini, ravioli, and tagliatelle brought the family's devotion to the tables of the surrounding land.
Today, it is Marco, following his studies at Bocconi, who steers the house. From his father, he inherited both the master's craft and a refined intuition: christening new creations with names poised to capture the imagination upon a fine restaurant's menu. As early as the late 1990s, the humble maltagliati were reborn as Bentagliati. This poetic wordplay heralded an inventive spirit that would soon weave its way into the tapestry of the family chronicle.
It is a narrative that ultimately graced the screen with Stanley Tucci, who was welcomed into the Spinosi home for the Marche episode of Tucci in Italy, the National Geographic docuseries available on Disney+.
alchemy
Roughly seven thousand eggs a day, cracked by hand: thus Marco chronicles the artisanal touch that graces every creation. Fresh Italian eggs remain the shared soul uniting these diverse works. In the classic formats, they embrace durum wheat semolina; the alchemy unfolds through bronze dies and slow, low-temperature desiccation. Each cut is still reverently nestled by hand upon pleated white paper.
At the heart stands the revered Maccheroncini di Campofilone PGI, a quintessence of local heritage. Around it, Vincenzo weaves a poignant lineage of shapes. The year 2000 heralded the birth of Spinosini—delicate, square-cut strands a mere 0.8 millimeters across, devoted to his cherished sons, Marco and Riccardo. Later came Spinobelli, their broader gauge renewing this tribute as the boys grew into manhood. The Spinosina, reminiscent of a refined linguine, pays lyrical homage to Emma, Marco’s daughter and Vincenzo’s beloved granddaughter. Thus, the chronicle of a family unfurls through the poetic grace of a single pasta strand.
Ingenuity turned its gaze to raw matter in 2019 with Zero+: the zero celebrating the absence of gluten, the plus exalting its rich protein endowment. The maiden fettuccine emerged from the sacred union of red lentil flour and whole eggs, harmonizing plant and animal essences within an organic dough. Yet even as the flour transforms, the egg retains its sovereign place: a testament to identity, transcending mere recipe.
Within the ateliers of Cupra Marittima and San Benedetto del Tronto, this legacy moves to the tempo of daily devotion. Alongside fresh pasta and slow-simmered ragù lie layered vincisgrassi, stuffed cannelloni, and savory bauletti; the culinary showcase extends to parmigiana di melanzane, crispy olive all’ascolana, and golden cremini. Marco fondly evokes a cherished custom: on weekends, the pilgrimage for fresh tagliatelle begins anew. The Sunday ritual endures, drifting seamlessly from the marble counter to the simmering pot.
To safeguard ancestral roots while daring new expressions: this is the mantle Marco bestows upon the future of the pastificio. Markets may shift, novel palates and modern longings may arise. “The vital truth is never to let oneself be swept away.” Meanwhile, in Campofilone, with boundless devotion and unhurried patience, they continue to break each egg by hand, one by one.
provenance
genesis
In 1933, Nello Spinosi carried to Rome, during his journeys of commerce, the maccheroncini crafted in the warmth of the family hearth. They were a gift, long before becoming an offering of trade: gossamer strands of egg pasta whispering the lore of Campofilone, a modest village in the Marche boasting a noble destiny for the art of pasta-making.
At the dawn of the 1960s, he inaugurated the village's very first atelier, and the initial packages destined for commerce came into being. Thus, this domestic treasure began its odyssey, proudly bearing the family name upon the box. In the 1970s, his son Vincenzo stepped onto the stage: in 1973, he unveiled an atelier and boutique of fresh pasta in Cupra Marittima; in 1992, San Benedetto del Tronto followed. The pasta workshop remained anchored in Campofilone, while tortellini, ravioli, and tagliatelle brought the family's devotion to the tables of the surrounding land.
Today, it is Marco, following his studies at Bocconi, who steers the house. From his father, he inherited both the master's craft and a refined intuition: christening new creations with names poised to capture the imagination upon a fine restaurant's menu. As early as the late 1990s, the humble maltagliati were reborn as Bentagliati. This poetic wordplay heralded an inventive spirit that would soon weave its way into the tapestry of the family chronicle.
It is a narrative that ultimately graced the screen with Stanley Tucci, who was welcomed into the Spinosi home for the Marche episode of Tucci in Italy, the National Geographic docuseries available on Disney+.
alchemy
Roughly seven thousand eggs a day, cracked by hand: thus Marco chronicles the artisanal touch that graces every creation. Fresh Italian eggs remain the shared soul uniting these diverse works. In the classic formats, they embrace durum wheat semolina; the alchemy unfolds through bronze dies and slow, low-temperature desiccation. Each cut is still reverently nestled by hand upon pleated white paper.
At the heart stands the revered Maccheroncini di Campofilone PGI, a quintessence of local heritage. Around it, Vincenzo weaves a poignant lineage of shapes. The year 2000 heralded the birth of Spinosini—delicate, square-cut strands a mere 0.8 millimeters across, devoted to his cherished sons, Marco and Riccardo. Later came Spinobelli, their broader gauge renewing this tribute as the boys grew into manhood. The Spinosina, reminiscent of a refined linguine, pays lyrical homage to Emma, Marco’s daughter and Vincenzo’s beloved granddaughter. Thus, the chronicle of a family unfurls through the poetic grace of a single pasta strand.
Ingenuity turned its gaze to raw matter in 2019 with Zero+: the zero celebrating the absence of gluten, the plus exalting its rich protein endowment. The maiden fettuccine emerged from the sacred union of red lentil flour and whole eggs, harmonizing plant and animal essences within an organic dough. Yet even as the flour transforms, the egg retains its sovereign place: a testament to identity, transcending mere recipe.
Within the ateliers of Cupra Marittima and San Benedetto del Tronto, this legacy moves to the tempo of daily devotion. Alongside fresh pasta and slow-simmered ragù lie layered vincisgrassi, stuffed cannelloni, and savory bauletti; the culinary showcase extends to parmigiana di melanzane, crispy olive all’ascolana, and golden cremini. Marco fondly evokes a cherished custom: on weekends, the pilgrimage for fresh tagliatelle begins anew. The Sunday ritual endures, drifting seamlessly from the marble counter to the simmering pot.
To safeguard ancestral roots while daring new expressions: this is the mantle Marco bestows upon the future of the pastificio. Markets may shift, novel palates and modern longings may arise. “The vital truth is never to let oneself be swept away.” Meanwhile, in Campofilone, with boundless devotion and unhurried patience, they continue to break each egg by hand, one by one.