Filotea has its origins in the heart of the Marche, the region between the Apennines and the Adriatic. The small factory was founded in 2005 by two friends, Pietro and Francesco, with a clear goal: to produce one of the finest egg pastas in the world. Today, almost twenty years later, the company still operates from Ancona with the same passion and love for Italian tradition.
Filotea has its origins in the heart of the Marche, the region between the Apennines and the Adriatic. The small factory was founded in 2005 by two friends, Pietro and Francesco, with a clear goal: to produce one of the finest egg pastas in the world. Today, almost twenty years later, the company still operates from Ancona with the same passion and love for Italian tradition.
The region around Ancona has a long history of egg pasta. To this day, many mothers and grandmothers prepare their pasta by hand on Sundays and holidays. It is precisely this handicraft that Filotea wants to preserve. The goal is to bring pasta to the table that tastes like it was homemade.
The region around Ancona has a long history of egg pasta. To this day, many mothers and grandmothers prepare their pasta by hand on Sundays and holidays. It is precisely this handicraft that Filotea wants to preserve. The goal is to bring pasta to the table that tastes like it was homemade.
What makes Filotea special lies in the ingredients and patience. Only carefully selected ingredients are used: durum wheat semolina, a high proportion of fresh eggs and fine type 00 flour. The pasta is then dried slowly and at a low temperature for at least 24 hours. This special drying process gives it the authentic taste of homemade pasta, makes it digestible and light and gives it the typical rough surface to which any sauce adheres perfectly.
What makes Filotea special lies in the ingredients and patience. Only carefully selected ingredients are used: durum wheat semolina, a high proportion of fresh eggs and fine type 00 flour. The pasta is then dried slowly and at a low temperature for at least 24 hours. This special drying process gives it the authentic taste of homemade pasta, makes it digestible and light and gives it the typical rough surface to which any sauce adheres perfectly.
At Casa 8 Ettari we stock a selection of this special pasta, from classic tagliatelle and linguine to delicate versions with lemon, spinach or truffle. Each one tells of a region where good food has been part of the culture of life for generations.
At Casa 8 Ettari we stock a selection of this special pasta, from classic tagliatelle and linguine to delicate versions with lemon, spinach or truffle. Each one tells of a region where good food has been part of the culture of life for generations.
