“Da sempre con le mani in pasta”

Born and bred in Piedmont, also the birthplace of agnolotti and tagliolini, our chef Alberto has been drawn to cooking since he was a child, inspired by his grandfather, a master ice cream maker and amateur cook.

A serial thief of freshly made raw agnolotti, careless of his mother's complaints.

After high school he decided to follow his vocation for cooking and began the school of gastronomic arts where he specialized in what Italians call primi piatti, risotto and fresh pasta.

In his last year at school he won the national student competition with a two-tone ravioli of trout, potatoes and parsley in a white wine butter sauce. His path was indelibly marked…

The idea of Pastificio was born from the desire to share the excellence of artisanal pasta with everyone, to be eaten at home, always the best restaurant.