Filled pasta with weekly rotation
Agnolotti alla piemontese, tortellini, ravioli and cappellacci are offered with fillings that change every week. Dough variants include the classic egg version and naturally colored ones.
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Producers · Volpiano (TO)
Artisan fresh egg, filled and extruded pasta with selected Italian flours in Volpiano
Eccellenza Italianacertificata 2026–2027
Read on
The place
Pastificio Artigianale F.lli Berutto in Volpiano was born from the passion of brothers Gabriele and Massimiliano for Italian gastronomic tradition. The workshop produces fresh pasta using exclusively Italian flours from pesticide-free grains and local raw materials. Production ranges from egg pasta to agnolotti alla piemontese, from extruded shapes like fusilli and paccheri to potato gnocchi, with naturally colored variants. The distinctive feature is the weekly rotation of creative fillings.
The origins
Why you can trust it
PASTIFICIO ARTIGIANALE F.LLI BERUTTO is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Pastificio Artigianale F.lli Berutto was born from the meeting of complementary experiences between brothers Gabriele and Massimiliano Berutto.
Location
PASTIFICIO ARTIGIANALE F.LLI BERUTTO is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Pastificio Artigianale F.lli Berutto uses exclusively Italian flours from selected grains grown without pesticides. This choice guarantees a quality base for every shape produced.
Dairy products, vegetables and meats come from the local area, ensuring freshness and authenticity. The proximity of suppliers allows direct verification of the quality of ingredients used for fillings and colored variants.
Fresh pasta is made using artisan methods that respect the timing and techniques of tradition. Rigorous attention at every step enhances the natural flavors of the raw materials.
The color variants come from mixing the dough with fresh baby spinach, purple carrot, beetroot and squid ink. No artificial coloring is used in the production process.
What is made here
Services and features
Agnolotti alla piemontese, tortellini, ravioli and cappellacci are offered with fillings that change every week. Dough variants include the classic egg version and naturally colored ones.
Fusilli, paccheri, calamarata and malloreddus are produced in classic, whole wheat and vegetable versions. Baby spinach, beetroot and purple carrot characterize the colored variants.
Artisan gnocchi come in three variants: classic potato, fresh spinach and purple carrot. Artisan processing ensures the traditional texture.
Classic egg pasta shapes are produced following traditional Italian recipes, with particular attention to texture and bite when cooked.
The proof
What visitors say
«Excellent quality pasta with fillings that change often. I got taleggio and hazelnut, and radicchio and scamorza, everything was truly excellent.»
«The fresh pasta is really well made, with a perfect texture and an authentic taste. You can feel the passion behind every product.»
«Finally a pastificio done right! Pasta where you can really taste the filling! It's also great that there's a new filling every week.»
«Every week a new menu with delicious and unusual fillings alongside the classics. If you want to eat well, you're guaranteed to make a good impression.»
Reviews appear in the language each guest wrote them in.
Images
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