Lorenzo Bossina is a pasta maker who is carrying on his family’s tradition at his workshops in Corso Unione Sovietica and Corso Moncalieri, in the Crimea quarter. He has recently focused his interest on perfecting and producing fresh and dried pasta that is both healthy and nutritious. Hence his Hempasta project and shapes such as Omegatelle and Omegalotti in which type-1 soft wheat flour is supplemented with ingredients with antioxidant properties, such as hemp seeds, matcha green tea, olive polyphenols, and grape seeds. Then, of course, come traditional pastas such as ravioli in barrique (with vine), ravioli filled with braised veal, agnolotti alla monferrina, plin and, in summer, mezzelune with octopus and potatoes in an olive crust. Delicatessen specialities include vacuum-cooked vitello tonnato and antipasto alla piemontese, as well as excellent potato, Kamut and emmer gnocchi. Closed on Sunday and Wednesday afternoon (Corso Unione Sovietica) and Sunday and Saturday afternoon (Corso Moncalieri).