Filled ravioli
Ravioli filled with braised beef, asparagus, pesto, artichokes, pumpkin and mushrooms, depending on the season and the family's traditional recipes.
Before you go on
This site uses only what it needs to work: the language you choose, access to the members' area, and anonymous counts that tell us whether the search is answering well. For advertising campaigns we ask your permission, and without a yes nothing starts. See the full list.
Producers · Chignolo Po (PV)
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Fresh egg pasta and artisanal fillings since 1946 in Chignolo Po
Eccellenza Italianacertificata 2025–2026ID 22167
Read on
The place
Since 1946 Raviolificio Chignolese has produced fresh egg pasta in Chignolo Po following artisanal tradition. Founded by Tiziano Pizzoni, the workshop is now led by the third generation with Andrea, keeper of recipes handed down over time. Production ranges from the classic pisarei and gnocchi to filled pastas: ravioli with braised beef, asparagus, pesto, artichokes, pumpkin and mushrooms, alongside anolini, cappelletti and trecce piacentine. Every shape is born of artisanal care and a family passion for the specialities of the Pavia and Piacenza territory.
The origins
Raviolificio Chignolese was founded in Chignolo Po in 1946 by Tiziano Pizzoni. The workshop has spanned three generations while keeping its artisanal identity intact.
Why you can trust it
Raviolificio Chignolese Di Pizzoni & C Snc 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.
Location
Raviolificio Chignolese Di Pizzoni & C Snc 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
Raviolificio Chignolese produces fresh pasta using artisanal methods. The egg dough is worked in the workshop without resorting to industrial processes.
The fillings follow recipes handed down within the Pizzoni family. Each variant honours the culinary traditions of the area between Pavia and Piacenza.
Production includes local specialities such as gnocchi pisarei and trecce piacentine. Each shape is made according to the techniques proper to its own tradition.
What is made here
Services and features
Ravioli filled with braised beef, asparagus, pesto, artichokes, pumpkin and mushrooms, depending on the season and the family's traditional recipes.
Anolini with meat and cheese, cappelletti and trecce piacentine, prepared according to the standards of local gastronomy.
Gnocchi pisarei, passatelli and tortelli di magro, shapes that represent the culinary heritage between Pavia and Piacenza.
The proof
What visitors say
«High quality, great selection, but I always let Andrea suggest what to buy — the passion he puts into his work is contagious!»
«Whenever I feel like having ravioli or tortelli di magro, I stop by Raviolificio Chignolese. They're ready in no time with a good ragù or with butter and sage.»
«Very kind, and excellent products. Everything is good, pisarei, ravioli and tortelli.»
Reviews appear in the language each guest wrote them in.