Pastificio Virgilio

This business opened its first workshop in Turin’s Corso Casale almost 20 years ago. Since then it has maintained the highest quality standards, opening another four points of sale and, last year, a new production facility in Rivoli. With his collaborators and chef Luca Quaregna, Davide Benedetto is always working on new recipes and fillings. Their latest creations include: cappellacci filled with strawberries (from De.Co. of San Mauro), ricotta, chocolate chips and mint, and bitter chocolate agnolotti filled with strawberries macerated in balsamic vinegar and ricotta. The range also includes classic stuffed pasta, dried pasta and pastas produced with the finest flours, not to mention takeaway ready dishes such as lasagne, cannelloni, a variety of antipasti and desserts, all made with seasonal ingredients. At two of the shops – in Corso Brescia and Moncalieri – it’s also possible to stop for a quick snack and the service will soon be available in Rivoli, too. The company is mindful of the environment and, above all, of the more underprivileged, organizing lunches for 6-700 people at a time at the Cottolengo soup kitchen.