They are the pride of Campofilone, town in the province of Fermo, where they produce by hand from the ‘400. They are served traditionally with mixed meats and chicken giblets.

ingredients

macaroni campofilone igp 450 gr
peeled tomatoes 200g
onion 100 gr
chicken giblets 80 g
ground veal 80 gr
ground pork 80 gr
carrot 50 gr
beef marrow 2 pcs
celery stalk 1 pc
nutmeg
cloves
grated pecorino
dry white wine
extra virgin olive oil
salt

Preparation
Finely chop celery, carrot and onion and fry in 3-4 tablespoons of oil.
Add marrow, minced meat and chopped chicken giblets. After 5′ scent with a hint of nutmeg, 1 clove; drizzle with 1/2 glass of wine.
Add the chopped tomatoes, 2 ladles of water, a pinch of salt and cook on low fire for about an hour and 30 ‘, making sure that the sauce does not dry out too much.
Cook the pasta in boiling salted water, drain and dress with the sauce. Serve with grated pecorino cheese to taste.

To prepare the macaroni homemade knead 4 eggs, 400 g of flour and a pinch of salt. Roll out with a rolling pin into a thin sheet. Fold it back on itself and cut it into thin strands.