Egg Pasta
 | The Castelmagno DOP is a typical well matured cheese produced in a small valley of Cuneo, characterized by a fullness and intensity of taste. |
 | Only two ingredients for an excellent product: fresh eggs and durum wheat flour. The dough is mixed slowly and the use of bronze drawplates enable to attain a rough appearance that makes the pasta particularly suitable for sauces. |
 | Egg tagliatelle enriched with black truffle produce a dish with a unique and unmistakable flavour. Famous and exquisite as truffle is, this dish is nevertheless a very easy one to prepare. |
 | With the distinctive colour of the chocolate, available also aromatized with pepper, this pasta is manufactured following the customary methods. It is a curious product that joins the tradition with a new and original flavour. |
 | The tajarin, the typical pasta of the local cooking tradition, the Tagliatelle and the Pappardelle are manufactured following the traditional process, using selected durum wheat flour and fresh eggs only, that lend an unmistakable intense yellow colour. |
 | A very good egg pasta in a fancy shapes available in three different tastes coloured in yellow (eggs), green (spinach) and red (tomato). |
 | These two excellent new products are a result of the combination of two famous wines from the rolling hills of the Langhe and the delicate flavour of typical Piedmontese fruits. They bring tradition combined with a touch of creativity to the table. A perfect union of flavour and aroma for an excellent pasta. |
 | Fresh eggs, durum wheat flour and basil or rocket are the ingredients for this handcrafted product. Season with oil and Parmesan or tomato sauce with peppers. |
 | Born of the richness of our land and its culture, tagliatelle with white truffle and Porcini mushrooms! The unmistakable truffle perfume and the use of Porcini mushrooms produce a superior pasta dish. Excellent with a simple olive oil garnish. |
 | Born of the tradition of our land and its culture, this pasta is processed to obtain a new version whose taste is deeper and more intense. It is a very successful product, manufactured following a thorough production process. |
 | This pasta is the result of the refined combination of chestnut flour with durum wheat flour and fresh eggs. The special recipe of our chestnut tagliatelle is the only one of its kind. Season this pasta with oil and Parmesan or walnut cream. |
 | Egg tagliatelle, a typical dish from Southern Piedmont, is enriched with the addition of salmon or sage to add a special touch to your starters. |
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