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Pasta has a long tradition throughout Italy, but in Piedmont it has a very special value. In fact, in the past, the people of Piedmont used to eat a good plate of pasta, strictly handmade and egg-based, on the occasion of festivities or the much desired Sunday lunch with the family. The king of Piedmontese pasta is definitely Tajarin, the tagliolino (a thin, bright yellow noodle), typical of Monferrato and Langhe, the area known as Basso Piemonte. Also the north of the region, thanks to the rice and cereal fields, produces varieties of pasta made with rice, wholemeal, and buckwheat flour to make the most of the products of this territory, with unique and tasty dishes.