When we were in Turin last week, Nina organized a visit to the Defilippis pasta factory for us.
It is an old, family-run business – although the brand name was temporarily sold by the Defilippis heir when he developed an interest in cycling rather than pasta-making – native to Turin.
It’s a pretty small operation, but they manage to churn out a supply of fresh pasta for their two own stores and a few restaurants, and signature dried pastas every day.
All the ingredients are measured out approximately and though a lot of the work is done by machines, the pastas are still folded, cut, and dried by hand. Defilippis is part of the prolific Slow Food movement in Turin.
The kitchen is pristine and houses both old-school and new machinery.
One of the signature local pastas is the Agnolotti del Plin (in the top picture), often served with sage butter. It is delicious!
Looks like great stuff.
Thanks!
Wow pretty cool!!! What a great opportunity to see how pasta is made on a larger scale!
It was really fun!
Ooohhh, that sounds like such a fun trip! I wish I can visit a food factory, too, one day! 😀
I have to say the candy factory over the summer was my favorite:)
Sage butter with pasta? Sounds wonderful!
I love that combination! There is a wonderful butternut squash ravioli and sage butter recipe here: http://saffronandhoney.com/2011/01/13/butternut-squash-and-sage-ravioli/
How exciting to be able to see how it all worked. And the Slow Food movement. I love the idea.. c
Me too, C! I think it’s a great idea to counteract today’s rush-dash food tendencies.
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Thank you very much and welcome!