Il CastelloThis craft pasta workshop was established by Massimo Colautti in 1982. Today it is a thriving family affair, coordinated by Massimo’s daughter Silvia, who sources ingredients from small local artisans.
The workshop in Caravino is still open for direct sales to the public and in 2022 a shop was added in Palazzo Canavese which also supplies restaurants and delis across the Canavese area and the Valle d’Aosta.
The pasta range comprises tagliatelle and gnocchi – plain, nettle and stuffed –paccheri, caserecce and ravioli, ranging from the classic Piedmontese variety to meat-filled gobbini, from plin to cappelletti. In spring come mezzelune with asparagus, girasoli with nettles, and ravioli with mountain buglewood, while the summer ushers in girasoli with courgettes and basil, delizie with ricotta and lemon and quadrotti with blueberries and speck. Autumn is the season for pumpkin and amaretto tortelli, ravioli with chestnuts, lardo and honey, and winter, finally, sees in orange quadrotti, ravioli with salampatata, potato salami, and radicchio and provola ravioli.
The product assortment is completed by lasagne, including a vegetable version, crespelle and buglewood soup. Gift baskets are available at Christmas.
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