Il CastelloThis craft pasta workshop was established by Massimo Colautti and is now run by his daughter Silvia. In her trim workshop, she produces fresh and stuffed pasta using locally sourced ingredients, which she sells directly to individual customers, to restaurants and to local food shops. Her range of pastas includes ravioli filled with ajucche, bugleweed, and mountain herbs, with chestnuts, lardo and honey, with salampatata, potato salami, and with fresh blueberries and speck. Deli products such as lasagne, crespelle and savory pies are also on sale. Silvia’s attention to local producers may be seen in her choice of suppliers. The vegetables come from the Roffino farm, a Master of Taste, the cheese from the Garda farm in Albiano and the Nicoletta farm in Settimo Vittone (a Master of Taste), and the flours from Bongiovanni mill. A new shop is due to open in Palazzo Canavese, on the state highway.
