produttori — Volpiano · Piemonte
In Volpiano, in a workshop scented with flour and semolina, the Berutto brothers make fresh pasta every day using selected Italian ingredients. A craft workshop where Piedmontese tradition meets the precision of people who know exactly what goes into the dough.
Every morning, the counter on Via Molino receives Italian flours from selected pesticide-free grains, along with local vegetables and cheeses. The choice of ingredients is no small detail: it is the first decision through which Gabriele and Massimiliano Berutto determine what the day's pasta will be, even before touching the dough.
The hands know the right consistency before the mind can measure it. At Pastificio Berutto, the craft is precise in the truest sense: every shape — from agnolotti alla piemontese (Piedmontese-style filled pasta) to cappellacci, from malloreddus to extruded paccheri — takes form through a careful, repeated gesture, one that unites culinary experience with the memory of tradition.
The shelf tells the story of the week: alongside the classic agnolotti and gnocchi in three variants sit the fillings of the moment — taleggio and hazelnut, radicchio and scamorza, purple carrot — which change weekly. The rotation is not a gimmick: it is how the workshop stays alive and true to the season.
From the shopfront on Via Molino, open Tuesday to Saturday, comes a pasta that changes with the seasons and resembles no other.
