Savurè

Savurè opened in Via Garibaldi in 2013 with the intention of developing a small chain of shops revolving around pasta. It was the idea of Riccardo Andreoni, born in Cagliari but cosmopolitan by training, who chose Turin to live and join with a group of partners to launch his project for the production, sale and cooking of fresh pasta. The small shop was a great success and in 2018 a larger one was opened with an in-house workshop to raise production. Another one had also been opened in the meantime in London, but complications created by Covid and Brexit forced it to close. In the two places in Turin the tradition is all-Italian: they make 13 pasta shapes (seven day a week with two chefs taking turns) and as many sauces, hence a total of 169 possible combinations. Plin, pinched ravioli made with a machine bought from a local artisan, are the latest addition to a range of shapes that already includes gnocchi, tajarin with 24 egg yolks, tagliatelle, paccheri and busiate, to name the most popular.

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