Savour a piece of Italian history with the first pasta in Italy to receive official classification. Originating from the medieval hillside town of Campofilone near the Adriatic coast, this exquisite egg pasta follows a heritage passed down through generations of local families.

The name "Deci’ova" refers to the traditional dialect for "ten eggs." In a pursuit of pure flavour, ten fresh eggs are used for every kilogram of flour, with absolutely no water or oil added to the dough. This creates a remarkably rich, golden pasta with a delicate "mouthfeel" that is prized by gourmets worldwide.