Pierluca and Laura had the idea of creating a small artisan pasta workshop and deli on the outskirts of Turin when they happened upon an old recipe of their grandmother’s for agnolotti and the success they had when they gave the finished product to their friends as a Christmas present. After years of preparations, in 2016 they opened their business, which captured attention overnight.
Every day they create simple, healthy, seasonal recipes with their stuffed pasta, celebrated for its fineness and delicacy. All year round it’s possible to find Re agnolotto (Piedmontese agnolotti), Marchese (tortelli filled with ricotta and spinach), gnocchi and tagliatelle (the tajarin made with 33 egg yolks are not to be missed), while depending on the season you’ll also find plin, Granduca di Mantova (filled with pumpkin and amaretti), Conte di Santena (with asparagus and Castelmagno cheese), Piccolo pollo (langaroli, miniature ravioli, with chicken, rosemary and lemon) and Duca d’alpeggio (with radicchio and Raschera cheese). Salsiccia d’Muncalè (with sausage and broccoli rabe), ravioli with borage and vegan pastas are made without eggs. The latest novelty, Re di Tavolara, is also without eggs and filled with potatoes, pecorino and mint.
The deli department presents an array of specialities: hence baccalà alla vicentina (stockfish Vicenza-style with milk), the inevitable vitello tonnato, caponata alla siciliana (stewed Mediterranean vegetables), zucchine in carpione (marinated courgettes), meatballs, couscous, hummus, babaganoush, bonet (set cocoa and amaretti custard), creme caramel and much more besides.
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