Il Pastaro Marchigiano

Francesco Conti's Pastaro Marchigiano was born in the name of the rediscovery of the flavors of the Marche tradition. His special pasta called Fini Fini, is a pasta all&' naturally dried egg produced in the Piane di Montegiorgio area in the Marche region

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Il Pastaro Marchigiano: the story of I Fini

Fini

Fine Wines have their origins in ancient times. According to the first documents, this pasta was made for the first time around 1400 in an abbey in Campofilone, a small village in the Marca Picena. Subsequently, Fine Fini, thanks to their craftsmanship and particular shape that distinguishes them, have also spread to neighboring countries as a symbol of the local culinary tradition.
The term Fini Fini originated in the 14th century, when the bishops of the Marches brought their favorite dish, Angelo's hair, to the Council of Trent, so thin that when they ate them they said “they are so fine that they melt in the mouth”.
Fine Fini can also be seen mentioned between 1700 and 1800 in the cooking notebooks of some noble families in the Marche region. In addition, a manuscript by Giacomo Leopardi was recently found, in which he had inserted them in his 45 plates

that he most wanted.

Pastaro Marchigiano: centuries-old preparation 100% from the Marches

Pastaro Marchigiano produces this egg pasta with the peculiarity that the hot dough at the end of kneading is placed on marble, which is cold. This temperature range causes the gluten to freeze, allowing the pasta to never overcook. It is then dried naturally.
As for the cooking of this special pasta, in ancient times it was sautéed on cherry or beech hardwood in order to keep cooking and not absorb the sauce. Today, this traditional process is maintained: they are cooked in water in 90 seconds, they are prepared on this particular wooden table with the sauce underneath, they are drained on the table and finally they are oxygenated. This last procedure is fundamental and consists of raising the Fini Fini into the air with two giant forks in order to season them perfectly.

Pastaro Marchigiano evokes these flavors and shows us the centuries-old preparation in historical and technical show cooking with Fini Fini Marchigiani throughout Italy and

abroad.