The history of Pastificio Vincenzo Spinosi dates back to the early twentieth century and is closely intertwined with one of the signature products of Marche’s gastronomic tradition: Maccheroncini di Campofilone.
“Since 1933, we have been committed to preserving the traditions of our region,” said Vincenzo Spinosi, “in order to safeguard the authentic taste of homemade pasta. Bronze extrusion, carefully selected ingredients, fresh eggs still broken by hand, and slow drying are the factors that allow us to create a product that holds sauces better and preserves all of its organoleptic characteristics.”
The opening of the first workshop in Campofilone dates back to 1960 and was dedicated to the artisanal production of maccheroncini. This marked the beginning of the commercialization and wider distribution of a product that until then had been limited to household consumption.
Starting in the early 1970s, several retail outlets with attached laboratories were opened, allowing us to build a retail structure in which we control the entire supply chain, from production to commercialization.
The 2000s coincided with the creation of a new pasta shape, Spinosini, dedicated to my sons Marco and Riccardo. Thus, a true brand was born, one that would go on to gain recognition worldwide. Spinosini, for example, were served to Pope John Paul II during his visit to Loreto, prepared by Chef Roberto Cingolani.
In 2010, in Cannes, Spinosi received the international “Five Stars Diamond Award” for excellence in food and wine, bestowed by the American Academy of Hospitality and Sciences founded by Ronald Trump. In 2015, Spinosi was chosen as Ambassadors of Marche to the World at Expo Milan, as an outstanding example of the Marche Region’s production system.
The story was repeated in Dubai at Expo 2020 and more recently at Expo 2025 in Osaka, within the prestigious setting of the Italian Pavilion. The event took place as part of the exhibition “Ars: tradition and innovation,” a journey through culture, artisanal mastery, and technological innovation. The exhibition design, curated by Progetto Zenone and Elleemme Studio, featured a symbolic Japanese house resting on Marche soil, representing the harmony between two cultures deeply connected by shared values: respect for tradition, balance with nature, and the art of saper fare.
In 2013, as president of the Campofilone pasta makers’ association, Spinosi had the honor of signing the European Union’s official recognition of the I.G.P. (Protected Geographical Indication) status for Maccheroncini di Campofilone.
The secret of this product lies in its simplicity. The women of Campofilone began making this type of pasta by challenging one another to see who could make it thinner. It cooks in one minute and absorbs almost three times its weight in sauce. It is so thin that a modest amount (about 250 grams) is enough for four people. People are amazed because it never overcooks.
The process is entirely manual. Here, eggs are strictly broken by hand, then the maccheroncini are placed on the back of a knife blade and later laid on a sheet of white paper, which becomes their traditional packaging. Before 2000, cuttlefish-ink maccheroncini were even served on board the Concorde.
Today, Spinosi exports to the United States; Asia, mainly China and Hong Kong; Switzerland, Belgium, Malta, France, Spain, Canada, Germany, England, and Dubai.
In 2019, the new Zero+ line was launched - the first egg pasta made with red lentil flour, designed for those who enjoy sports and are particularly attentive to their physique. It is an organic product with a high protein and fiber content.
ZERO+ is a new line of functional foods designed for athletes and for patients affected by metabolic diseases, and it is also ideal for regaining optimal physical condition after a long period of inactivity. Developed in collaboration with Professor Fabrizio Angelini, an endocrinologist and president of SINSEB, it is a gluten-free specialty with a high content of fiber and protein.
All products in the ZERO+ line are made following a dedicated supply chain and in full respect of the traditions that have always distinguished our pasta factory: eggs from hens fed with non-GMO feed, broken by hand; processing with flours from certified mills; slow pasta extrusion and 24-hour drying. Thanks to the complex carbohydrates in legume flours, combined with a significant amount of plant-based proteins, it ensures a lower impact on blood glucose levels and insulin secretion. A pasta like this, which does not cause glycemic fluctuations and, when consumed in moderation as part of a balanced diet, can help with weight loss. Eggs provide elasticity to the product, preserving both its flavor and performance.
Since 2022, the Spinosi brand has been included in the Special Register of Historic Trademarks of National Interest.
It was 1933 when Nello Spinosi, the first key figure in the long history of homemade pasta in Campofilone, would bring family-made maccheroncini as gifts during his work trips to Rome. At the time, there was no equipment—only skilled hands and great craftsmanship could give quality to a simple dough.
In 1960, Nello Spinosi opened the first workshop in Campofilone, dedicated to the artisanal production of maccheroncini, and created the first packaging for retail sales. This marked the beginning of the commercialization and wider distribution of a product that had previously been limited to household consumption.
Thus began a story that, through a steady succession of successes, has continued to this day—destined to introduce and celebrate this product around the world.
