My eyes as a boy did not reach the table of the Vascello d’Oro restaurant (of Carrù) yet, where my Grandma Mariuccia used to roll the egg pasta dough with the rolling pin, in order to make tagliolini (tajarin in Piedmont dialect). So, my Grandpa Filippo Filippi used to take a chair and a small rolling pin, in order to make me develop my own pressia. Pressia in our dialect means the art of rolling pasta dough with the rolling pin, which takes strength and care. It is the thickness of the dough that makes the difference in the different types of pasta. Tajarin, tagliatelle and pappardelle: everything depends on the thickness of the egg pasta sheet.
Back then, my grandmother’s tagliolini already pleased the taste and the heart of the many visitors from outside the village. The Vascello d’Oro was, in fact, an important meeting point when it came to celebrate business achievements and agreements.
In her restaurant, I have learned the importance of using quality raw materials and of dosing with precision and, most of all, little by little I have gained the skill to evaluate the moisture degree and temperature, which are never the same, in order to estimate the exact necessary time to dry the egg pasta.
When I grew up, after my graduation from Hospitality High School, I started to travel. I went to England, Switzerland and to the United States, moved by the desire to discover new people, flavors and cultures. A long path, which has brought me back home, with the same curiosity and even more in love with our Langhe hills and with their flavors: the egg pasta, the truffle, the wine and the hazelnuts.
This is why I have decided to open a pasta factory in my homeland, a cozy and ideal place where to produce that egg pasta that I discovered as a child and where to create the new Allemandi products.