Pastificio Baltuzzi

The pasta shop opened in 2016 by Odilla Bastoni turns ten this year. It was named after her mother, Rina Baltuzzi, who used to make agnolotti in Incisa Scapaccino, in the province of Asti. Now carrying on the family tradition is Barbara Sciacca, Odilla’s daughter-in-law. The pasta with its very thin dough is stretched by hand in the workshop, which can be observed through the glass separating it from the small but well-stocked shop.

The signature specialties include tajarin made with 32 egg yolks, Piedmontese agnolotti and the many variations of plin. The eggs used are those of Alessandro Varesio (from hens raised outdoors) and the meat for the fillings comes from La Granda. To lighten the recipes, garlic and onions are avoided. New enticing innovations are offered on rotation, from plin with celery leaves, Gorgonzola and chestnut honey to tortelli with prawns, ginger and Armagnac. Completing the offering is a fine selection of sauces and prepared foods: insalata russa, giardiniera, Nebbiolo-braised beef and sweet semolina dumplings (plain or fried).

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