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Torino
Piemonte
Truffles, tajarin, and patience.
Aristocratic pasta culture. Egg-yolk gold and white truffle perfume.
"Slow food was born here. Every plate is a quiet ceremony."
What this region tastes like
A flavor portrait of Piemonte.
Rich90%
Earthy100%
Coastal0%
Herbaceous30%
Spicy10%
Rustic60%
Signature pasta dishes
Born here. Perfected here.
EarthyLuxuriousSilky
Tajarin with White Truffle
Tajarin al Tartufo
Forty-egg-yolk ribbons under shavings of Alba white truffle.
Hard 1 h 30
View recipe 
RefinedMeatyHandmade
Agnolotti del Plin
Agnolotti del Plin
Tiny pinched pillows stuffed with three roasted meats.
Hard 2 h
View recipe 
ButterySimplePiemontese
Tajarin al Burro e Salvia
Tajarin al Burro e Salvia
Golden tajarin in foaming brown butter with crisped sage leaves.
Medium 40 min
View recipe Signature ingredients
- Tartufo Bianco d'AlbaThe world's most coveted aroma — shave, never cook.
- Egg yolksThe richer the yolk, the deeper the pasta.
Pasta shapes born here
- TajarinThinner than tagliatelle — built for truffle.
- Agnolotti del PlinPinched with the fingertips, one by one.
Wine pairings
- BaroloRoses, tar, leather — the king of Italian wine.Pairs with: Agnolotti, brasato.
- BarbarescoElegant, perfumed, slightly more approachable.Pairs with: Tajarin with butter.
Chef Rigatoni says
A note from the kitchen
"Butter, sage, and a knob of patience. The truffle does the rest."