Gigli of farro

250 gr
Ingredients: whole spelled flour, water. Allergens: Spelt Best Before:

Availability: In stock



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Marcozzi di Campofilone

According to a local culinary tale, the pasta making tradition of Campofilone began in 1400. But the first official written documents, related to a thin kind of pasta known as "angel's hair", go back to the Council of Trent in 1560 where it was mentioned as being “so thin that it would melt in your mouth". According to the artisan tradition of Campofilone, the firm has over a decade of experience in egg pasta production and marketing. Our philosophy has always been focused on the products quality, on full respect of tradition and client satisfaction.

Tips of Use

Gigli di farro con salsa di peperoni


  • 250gr di gigli di farro
  • 2 peperoni
  • 1/2 bicchiere di panna
  • 1/2 cipolla
  • olio extravergine di oliva
  • 1 spicchio di aglio
  • maggiorana
  • sale
  • pepe


Lavare i peperoni e tagliarli a pezzi. In una padella con dell'olio fa soffriggere la cipolla tritata e lo spicchio di aglio; aggiungere i peperoni e cuocere mescolando fino a quando saranno teneri. Frullare i peperoni, unire la panna e regloare di sale e pepe.
In abbondante acqua salata cuocere i gigli di farro per 7-8 minuti, scolarli al dente e amalgamarli alla salsa a fuoco basso, aggiungendo maggiorana fresca tritata.


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