The Campotti are a type of pasta that is special, unique, innovative, never thought of before. It is a pacchero narrow in the center that assumes the shape of an eight, keeping the perimeter of the original type but reducing its diameter, giving the pasta a new sensation to the palate, a new possibility of pairing, a better union with the sauce and a uniform cooking.
The Campotti are a project of the food designer Mauro Olivieri for Pastificio dei Campi.
In 2011 the Campotti have been selected for publication on ADI design Index, the yearbook of the ADI association for industrial drawing that collects the best Italian design put in production. The publication on the Yearbook ADI design Index 2011 represents the pre selection for the Compasso D’oro Prize ADI ( 2013 edition), the most ancient and influential  Design prize in the world.
The Campotti are the only food product present in the ADI Design Index 2011 and the first pasta product to ever be published on ADI yearbooks.
On May 28 2014, in Milan, the international jury of the XXIII Prize Compasso d'Oro ADI awarded Gragnano’s Campotti  the Menzione d’Onore.
The Campotti’s production line at Pastificio dei Campi began in 2012 and the exclusive  ambassador of this type, in the first months of its life, was the Chef Christoph Bob, the one that, in the restaurant of the Santa Rosa Convent on the Amalfi coast, created some copyright  recipes with this type of design.