produttori — Chignolo Po · Lombardia
On the plain of Pavia, where the Po marks the border between Lombardy and Piacenza, Chignolo Po has kept alive since 1946 a workshop built entirely around fresh egg pasta. Three generations, one vocation.
On the marble counter of the workshop on Via XXV Aprile, every morning begins with flour, eggs and carefully selected fillings: the same ingredients Tiziano Pizzoni placed at the heart of his work eighty years ago. The artisan workshop has never stopped starting here, from the raw materials chosen with care, even before the hands come into play.
The gesture of kneading cannot be taught with words alone: it is passed on by standing side by side. From Tiziano to Pier Franco, from Pier Franco to Andrea, each handover has preserved the same drive for quality. Today it is Andrea who leads the workshop, carrying forward that passion which customers recognise and which no written recipe could ever fully capture.
On the shelf lie the boundaries of a precise gastronomic territory: ravioli filled with braised beef, pumpkin, asparagus; anolini with meat and cheese; cappelletti; trecce piacentine (braided pasta from Piacenza); pisarei e passatelli. Each shape is a record of Po Valley and Piacenza tradition, still handmade in the workshop and sold directly to the public.
From the shop window of the workshop in Chignolo Po, eighty years of handmade fresh pasta await anyone looking to bring an authentic tradition to the table.
