Pastificio Bolognese di Muzzarelli

The story began in the late 1940s when the Muzzarelli family came to Turin from their small village in the Apennines near Modena, in the Emilia region. Making pasta is in the Emilian DNA and Alda and Giuseppe, followed by their son Achille (born in 1939) had the brainwave of giving the Turinese a taste of their regional traditions. The story has continued with Achille’s daughters Cristina and Laura (with Elena lending a hand with communication). They produce an incredible number of pasta shapes and their main customers are restaurant owners, across Piedmont but also in other Italian regions and overseas. In the spacious shop in Via San Secondo, adjacent to the workshop, you’ll find an assortment of fresh pasta and deli items (from antipasti to desserts, and including lots of sauces). A new development is the collaboration with chef Antonio Chiodi Latini that has led to a line of pasta with exclusively vegetable fillings. We particularly recommend Achille’s tortelli and plin, hand-pinched agnolotti, filled with the prized Piedmontese Vicciola beef of butcher Pino Puglisi (traditional plin filled with three types of roast meat are available, too). Also on sale are classic agnolotti filled with veal or, alternatively, greens). Closed on Sunday and Monday and Saturday afternoons.

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