The Marche pasta factory Camerino Pasta has joined this year, as an official partner, the
multiple victorious Team Colpack-BallanThe company is owned by the Maccari family, which, according to data in hand,
produces the best-selling dried egg pasta in the Marche, Tuscany, and Trentino regions. They took advantage of this
important partnership to promote and increasingly accredit its ancient Hammurabi wheat pasta:
a food particularly suitable for those who play sports and those who are attentive to well-being.
The ideal pasta for athletes
Hammurabi pasta represents true excellence, synonymous with an ancient grain—or rather, thousands of years old—grown in Italy without the use of pesticides. This wholemeal pasta is made through a unique process that enhances the natural characteristics of the wheat.In addition to a high protein content (22 percent) and a large supply of fiber and nutrients, Hammurabi semolina has a gluten content of less than 15 percent, typical of ancient einkorn grains. Such a low value makes this pasta highly digestible and therefore ideal for athletes and for those seeking well-being at all ages..
Hammurabi, naturally rich in many precious nutrients, such as phosphorus, iron and magnesium, It also promotes a good metabolism, regulating intestinal transit and prolonging the feeling of satiety.
In the world of sport, in addition to the fruitful relationship with the Colpack Ballan team, For the Hammurabi line, Pasta di Camerino also relies on other testimonials from different disciplinesAmong them Jury Chechi and the volleyball team Lube kitchens Civitanova. Still on the subject of cycling, Hammurabi has been the official pasta of the Gran Fondo Nove Colli di Cesenatico for two editions!
Quality as an expression of a territory
"Our company has always stood out for its respect for traditional recipes," said Federico Maccari, CEO of Entroterra spa, the company that owns La Pasta di Camerino. "It's no coincidence that for our entire range of egg pasta, we are the only ones to use eight eggs for every kilogram of flour. Our production method is artisanal, the result of the ancient tradition of our master pasta makers but also of the pure air of the Sibillini Mountains with which the pasta is dried at low temperatures.. To this we add the selection of the best strictly Italian grains and eggs, an important aspect that allows us to always have clear and available traceability of the supply chain."
Entroterra spa closed 2020 with a turnover of over 20 million. It employs 75 people (60 percent of whom are women) and exports to twelve countries around the world.The daily production is approximately 500 quintals, all produced with a very low environmental impact: precisely at the recent Cibus in Parma, the same company presented numerous innovations and updates, such as new formats, new products, completely new packaging graphics (the latter 100% recyclable!).
