Pastificio Baltuzzi

Pastificio Baltuzzi

This pasta shop is situated next door to Bottega Storica di Odilla Bastoni (a Master of Taste) and is run by Odilla’s daughter-in-law Barbara Sciacca. Opened in 2015, it specializes in fresh pasta such as tajarin, made with 32 egg yolks, and gnocchi. But the real pride and joy of the shop (named for Odilla’s mother, Nonna Rina, from the village of Incisa Scapaccino famous for her agnolotti) is its excellent stuffed pasta, both classic – like the agnolotti filled with roast meats, cabbage and spinach, plin with cheese fondue, and Mantua-style pumpkin tortelli– and more modern, with fillings such as zucchini with their flowers and cinnamon or shrimp, ginger and radicchio. The goods on display in the deli department are also very popular, starting with desserts such as stuffed peaches (persi pien) with Peruvian cacao, which is also widely used in the family’s chocolate shop nearby. Historical Piedmontese dishes include insalata russa, or Russian salad, fried semolina cubes, Nizza Monferrato herb and vegetable pie, ragù and delicious caponet (stuffed cabbage). Closed on Sunday.