A small craft pasta workshop and gastronomia, or deli, in Moncalieri on the outskirts of Turin. It devotes great care to ingredients and seasonality and the pasta for the agnolotti is stretched to be very fine indeed. “King agnolotto”, a Piedmontese classic and a veritable institution for the shop, is on sale all year round filled with roast beef and pork, spinach, chard, and parmigiano. The product range also includes gnocchi made solely with potatoes and flour, tagliatelle and tajarin, and Marchese Tortello, a raviolo filled with ricotta and spinach. A must in winter is “salsiccia d’Muncale’”, an agnolotto without eggs filled with Moncalieri sausage, turnip and pecorino, while not to be missed in summer is “conte di Santena”, a raviolo filled with asparagus and castelmagno. Other specialities are the vegan and fish ravioli. The deli sector, finally, stocks traditional products from Piedmont (insalata russa, vitello tonnato, tripe Moncalieri-style tripe, braised veal and so on), the rest of Italy (baccalà alla vicentina) and the world (hummus, babaganoush and so on).
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