Behind this high-quality pasta workshop, an offshoot of Odilla Bastoni’s historic shop next door, is the success story of one family. Just as Gabriele Maiolani dedicated his chocolate shop to his mother Odilla, so his wife Barbara Sciacca’s fresh pasta shop is a homage to grandmother Rina Baltuzzi, Odilla’s mother, a maestra of agnolotti (made the way they used to be) in Incisa Scapaccino, in the province of Asti. The shop is now carrying on the great Piedmontese pasta tradition and its specialities include: tajarin made with 32 egg yolks, agnolotti and plin, their hand-pinched version, also available with a variety of different sometimes creative fillings, such as blonde chicken, cheese fondue, and vegetables (be sure to try the one with artichokes, when they are in season). Not to be missed are the pumpkin tortelli, made to the original Mantuan recipe, in autumn the mushroom tortelli and, in summer, the version with shrimp, ginger and Armagnac.
***
