Savurè opened in 2013 in Turin’s Via Piave, on the corner of Via Garibaldi, based on an idea by Riccardo Andreoni, a native of Cagliari with a professional career that has taken him from city to city. He eventually decided to settle in Turin to develop this project to produce, sell and cook fresh pasta with a group of partners. Given the shop’s success, in 2018 they opened a second, larger place. Today the main pasta workshop is in Via Madama Cristina. The inspiration in both Turin shops continues to be anchored religiously to national Italian tradition.
Twenty-five types of pasta can be made to order seven days a week by three pasta-makers working on a rotation basis. Novelties feature pure egg and chestnut tagliatelle. Among the most popular pastas are the gnocchi, the 24-egg yolk tajarin, the tonnarelli, the rigatoni, the paccheri and the busiate. From 7pm to closing time, unsold pasta is on sale at half-price to fight food waste.
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