Discover how to make agnolotti!

Passion for fresh pasta, love for good things, top quality ingredients and the ability to make a product unique: this is how La Pasta A Tavola - La Cucina A Tavola was born, a company producing fresh filled and non-filled pasta and gastronomy.

Over 90 types are produced here, offering the great first courses of Piedmontese and Italian cuisine.

Thanks to tradition, and the tricks learned from grandmothers, a unique product is created that, among its many successes, has also obtained the ‘Piemonte Eccellenza Artigiana’ award.

The visit shows how the production of fresh filled and non-filled pasta takes place, from the arrival of the raw materials and their storage, to their processing and the various stages of production and product packaging.

The same procedure is followed for the visit to the production of the gastronomy sector.