Turin, the Home of Pastificio Defilippis


I must admit that I have wanted to write about Pastificio Defilippis ever since I tasted my first meal there a couple of months ago. The winter holiday season was just getting underway. Come to think of it, it was one of those wintry days where the air was crisp but the sun was soaring some of her beautiful rays upon Turin. And I knew that between the company I was sharing and all the good-eats that I would be back for more.

Pastificio Defilippis has been around since 1872. Pastificio (pahs-ti-fi-chio) in Italian means a place where one can buy freshly made pasta. To this day, for example, their raviolis are hand-made, one by one, following the traditional recipes from the cuisine of Piedmont.

One of my favorite pasta dishes was Ravioli ai fiori di Robiola e lo speck con burro or raviolis stuffed with robiola and speck served with a light butter sauce. Robiola is an Italian soft-ripened cheese made from a mixture of cow, goat and sheep milk. Speck is a type of Italian cured-ham originating from Alto Aldige, a region in Northern Italy sharing its border with Austria. The creamy texture of the robiola and the juniper-spiced speck contrast and combine so well with one another. Pastificio Defilippis obtains many products from Slow Food Presidi including Robiola di Roccaverno which originates from Bubbio in the province of Asti.

Another favorite pasta dish of mine is called Orecchiette con broccoletti e pomodoro fresco or small ear-shaped pasta with broccoli and fresh tomatoes. Orecchiette pasta originates from the region of Puglia (Pu-yia) in Southern Italy. What I love most about this dish is how the slightly bitter taste of broccoli is balanced by sweet, fresh tomatoes.

Of course, one can find a wonderful selection of Presidi cheeses and meats on their menus, as well as salads and soups for the lighter fare. Selezione di salumi con crostini di pane (salami selection with crostini) is the perfect size for sharing. This plate consists of mortadella classica, coppa parmense, lardo di colonnata and strolghino. Coppa parmense is coppa from Parma in Emilia-Romagna. Lardo di colonnata is a type of salami that is made from seasoned pork fat and originates from the region of Tuscany. Salt is the main ingredient but also pepper, cinnamon, cloves, coriander, sage, rosemary and garlic are used. Strolghino (stroll-gee-no) is a soft, lean and sweet sausage that is typically made from culatello in the region of Parma in Emilia-Romagna and is aged for only 15-20 days. This rich tasting salami, made from the same pork portion used to make prosciutto, is quite an indulgence. Each salami selection has a unique taste and are undoubtedly the makings of a perfect appetizer, along with a glass of red wine such as Nebbiolo d’Alba 2008 Damilano.

Last but not least, their Selezione di formaggio con miele (cheese selection with honey) should not be missed! Here one can find some of the stellar cheeses from the region of Piedmont such as Raschera D’Alpeggio, Toma dei Pascoli Cuneesi, Paglietin and Robiola di capra fresca served with local honey.

Pastificio Defilippis also has a gastronomy section so one can pick up an array of freshly made pastas to cook at home. Best of all, they are located only a few passes away from Porta Nuova.

Pastificio Defilippis, Via Lagrange, 39 10123 Torino

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About Rachel Steckler

Culinarian, Slow Food Advocate and Jazz composer...living in Brooklyn
This entry was posted in An American in Turin, Italia, Piedmont, Restaurants in Torino, Restaurants in Turin, Torino and tagged , , . Bookmark the permalink.

2 Responses to Turin, the Home of Pastificio Defilippis

  1. yolanda says:

    Hey girl,

    everything looks delish at this restaurant. I’ll have to come check it out during my next visit to Italy!!

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