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Edith Georgiana Ferguson
5 years ago
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My child eyes did not reach yet the table of the Vascello d Oro restaurant (of Carrù), where my Grandma Mariuccia used to roll the egg pasta dough with the rolling pin, in order to make tagliolini

Pressia in our dialect means the art of rolling pasta dough with the rolling pin, which takes strength and care, because it is the thickness of the dough that makes the difference in the different

Back then, my grandmother s tagliolini already satisfied the taste and the heart of the many visitors from outside the village.

2 My child eyes did not reach yet the table of the Vascello d Oro restaurant (of Carrù), where my Grandma Mariuccia used to roll the egg pasta dough with the rolling pin, in order to make tagliolini (tajarin in Piedmont dialect). So, my Granpa Filippo Filippi used to take a chair and a small rolling pin, in order to make me develop my own pressia. Pressia in our dialect means the art of rolling pasta dough with the rolling pin, which takes strength and care, because it is the thickness of the dough that makes the difference in the different types of pasta. Tajarin, taglatelle and pappardelle: everything depends on the thickness of the egg pasta sheet. Back then, my grandmother s tagliolini already satisfied the taste and the heart of the many visitors from outside the village. The Vascello d Oro had been already an important meeting point when it came to celebrate business achievements and agreements. In this restaurant, I have learned the importance of using quality raw materials and of correct dosage, but, most of all, little by little, I have gained the skill to evaluate the moisture degree and temperature, which are never the same, in order to estimate the exact necessary time to dry the egg pasta. When I grew up, after my graduation from Hospitality High School, I started to travel. I went to England, Switzerland and the United States, moved by the desire to discover new people, flavors and cultures. A long path, which has brought me back home, with the same curiosity and even more in love with our Langhe hills and with their flavors: the egg pasta, the truffle, the wines and the hazelnuts. This is why, I have decided to open a pasta factory in my homeland, a cozy and ideal place where to produce that egg pasta that I discovered as a child and where to create the new Allemandi products. Maurizio Allemandi

3 We love pasta because it is good and simple, just like good and simple are the ways to cook it and to share it with family and friends. We, from Allemandi, use fresh eggs and durum wheat semolina of the best quality in all our pasta types, which are also exclusively bronze die cut. Our ingredients are selected and natural, such as natural should be the pleasure of cooking and eating a good egg pasta dish. This is also the reason why we care about the environment during our production process. Egg pasta, risotti, biscotti and other delicatessen; all our creations share the leitmotif to bring a little bit of our Langhe and natural flavors around the world.

The perfect way to taste it is with only a little bit of good

4 Il Tagliolino di Carrù The egg tagliolino, tajarin in Piedmont dialect, is the typical pasta format of our beloved Langhe hills. The perfect way to taste it is with only a little bit of good quality unsalted butter and with a good glass of a light red wine on the side.

5 Il Tagliolino di Carrù The 250g 8.80 oz cubotto (about four servings). An simple and elegant package, which is also environmental friendly. Pasta nests, after a careful drying, are packaged by hand, one by one. The 1kg oz Magnum (about sixteen servings). The style is the same as the cubotto. It a majestic packaging, which is perfect for a gift or just for not getting short of egg pasta in your pantry. Pasta nests, after a careful drying, are packaged by hand, one by one.

6 Il Tagliolino di Carrù The 250g 8.80 oz bag (about four servings). A simpler packaging, but still elegant and environmental friendly. Pasta nests, after a careful drying, are packaged by hand, one by one.

7 La Tagliatella di Carrù The egg tagliatella, the queen of pasta courses. It is perfect with simple sauces, in order to enjoy at best their full taste and texture. A classic sauce made of fresh tomatoes and basil it is more than enough to bring out their flavor.

Pasta nests, after a careful drying, are packaged by hand, one by one. The 1kg 35.24 oz Magnum (about sixteen servings).

8 La Tagliatella di Carrù The 250g 8.80 oz cubotto (about four servings). An simple and elegant package, which is also environmental friendly. Pasta nests, after a careful drying, are packaged by hand, one by one. The 1kg oz Magnum (about sixteen servings). The style is the same as the cubotto. It a majestic packaging, which is perfect for a gift or just for not getting short of egg pasta in your pantry. Pasta nests, after a careful drying, are packaged by hand, one by one.

9 La Tagliatella di Carrù The 250g 8.80 oz bag (about four servings). A simpler packaging, but still elegant and environmental friendly. Pasta nests, after a careful drying, are packaged by hand, one by one.

10 La Pappardella di Carrù The egg pappardelle were born to be dressed with rich sauces, such as game ragout. Their increased width brings out their flavor and texture even when their eaten with strong tastes.

Pasta nests, after a careful drying, are packaged by hand, one by one. The 250g 8.

11 La Pappardella di Carrù The 250g 8.80 oz cubotto (about four servings). An simple and elegant package, which is also environmental friendly. Pasta nests, after a careful drying, are packaged by hand, one by one. The 250g 8.80 oz bag (about four servings). A simpler packaging, but still elegant and environmental friendly. Pasta nests, after a careful drying, are packaged by hand, one by one.

Our egg tagliolino with truffle blends two gastronomic delights of

We add real black summer truffle to our base dough of durum wheat

The best way to taste them is with just a little bit of butter, in

The egg tagliolino with truffle is available in our 250g 8.

The egg tagliatella enriched with real porcino mushrooms.

12 Our egg tagliolino with truffle blends two gastronomic delights of the Langhe: tagliolino (tajarin) and truffle. We add real black summer truffle to our base dough of durum wheat semolina and fresh eggs. The best way to taste them is with just a little bit of butter, in order to fully enjoy their aroma. The egg tagliolino with truffle is available in our 250g 8.8 oz cubotto or bag. The egg tagliatella enriched with real porcino mushrooms. A rich and full taste, which is obtained without using artificial flavors. A little bit of olive oil and parmigiano are all it is needed to enjoy them at best. The egg tagliatella with porcino mushroom is available in our 250g 8.8 oz cubotto.

13 Our whole wheat egg tagliatella is made with 50% of whole durum wheat semolina. It contains more fibers and less calories and it is perfect with light dressings, such as only a little bit of extra-virgin olive oil or vegetable sauces. The whole wheat egg tagliatella is available in our 250g 8.8 oz cubotto. Barolo: The king of wines and the wine of the kings, belongs to our beloved Langhe. Our grandparents already knew that egg pasta and red wine make a perfect marriage. This is why we have decided to enrich our base dough of durum wheat semolina and fresh eggs with real Barolo wine. They make a perfect match to a light white beef or Italian sausage ragout. The egg tagliatella with Barolo wine is available in our 250g 8.8 oz cubotto.

Our squid ink egg tagliatella is the classic pasta for all seafood recipes.

impress your friends and family. The egg tagliatella with squid ink is available in our 250g 8.8 oz cubotto.

14 Our squid ink egg tagliatella is the classic pasta for all seafood recipes. It is enough to add some clams, squid or calamari, some parsley and some lemon zest and you are going to impress your friends and family. The egg tagliatella with squid ink is available in our 250g 8.8 oz cubotto. The scent and freshness of lemon together with our base dough of durum wheat semolina and fresh eggs make the perfect pasta for all seafood sauces. Smoked salmon, clams, mussels or prawns: it does not matter which one is your favorite seafood, the tanginess of the lemon will bring out their flavors. The egg tagliatella with lemon is available in our 250g 8.8 oz cubotto.

It is the perfect egg pasta for all summer recipes, thanks to its freshness and intense

15 The flavor of our egg tagliatelle with basil is given by D.O.P. basil. It is the perfect egg pasta for all summer recipes, thanks to its freshness and intense aroma. It is enough to toss them with some fresh tomatoes, mozzarella and extra virgin olive oil to have Italy in a plate. The egg tagliatella with basil is available in our 250g 8.8 oz cubotto.

Our pre-made risottos are easy and quick to cook,

together with selected ingredients of the highest

They are available in eight delicious recipes: -

Risotto with Leeks - Risotto with Asparagus -

16 Our pre-made risottos are easy and quick to cook, however they still maintain the high quality that is the leitmotif of all our products. We only use Italian Superfino Carnaroli rice, together with selected ingredients of the highest quality, that do not contain any glutamate and preservatives. They come into 250g 8.8 oz bags, which serve about four people. They are available in eight delicious recipes: - Risotto with Truffle - Risotto with Artichokes - Risotto with Leeks - Risotto with Asparagus - Risotto with Porcino Mushrooms - Risotto with Pumpkin - Squid Ink Risotto - Risotto with Red Radicchio

have infused it in our extra virgin olive oil.

17 Truffle, the king among all Langhe products. We wanted to give you the chance to taste it in all your dishes, so we have infused it in our extra virgin olive oil. This is the perfect dressing to give a chef s touch to your creations, especially on beef carpaccios or a top quality steak.

Italian Piedmont excellence stands out in sweet products as well. This is why, we want to give you the chance to enjoy their flavor and simplicity.

Pasta di Meliga. The packaging is our elegant 200g 7.05 oz cubotto. Simplicity and flavor in a cookie.

A unique flavor, which will make you believe to be in our Langhe. The cookie for sweet teeth.

18 Italian Piedmont excellence stands out in sweet products as well. This is why, we want to give you the chance to enjoy their flavor and simplicity. Our biscotti are made with only few, natural and selected ingredients and they are availabe in three yummy recipes: il Nocciolino, il Casereccio and la Pasta di Meliga. The packaging is our elegant 200g 7.05 oz cubotto. Simplicity and flavor in a cookie. The delicious Nocciolino is made of only four premium ingredients: 00 flour, butter, sugar and hazelnuts. A unique flavor, which will make you believe to be in our Langhe. The cookie for sweet teeth. In order to create the Casereccio, we add fresh eggs, cocoa powder, hazelnuts and cornmeal to the base dough of flour, butter and sugar. Still natural, still premium quality. La Pasta di Meliga is the most typical Piedmont cookie and it is made with cornmeal (literally Corn Pastry). Crunchy, good and natural, simply a good old flavor.

19 To celebrate your special occasions, we have created our prestigious Gift Box. It is made of natural golden paper and it is assembled by hand. You can choose your favorite content among our products and the noble wines of our Langhe vineyards.

Our classic Tagliolino, Tagliatella and Pappardella

Our 1, 2.5 and 5 kilos (35.24, 88.18 and 176.

20 Our classic Tagliolino, Tagliatella and Pappardella are also available for hospitality and catering. Our 1, 2.5 and 5 kilos (35.24, and oz) boxes make our pasta very cost effective thanks to its good value for money. Its strengths are the great outcome and surprising color after cooking, while it is always al dente.

21 And remember that: «Food always comes to those who love to cook»

ABOUT THE CHEF CHEF DE CUISINE

ABOUT THE CHEF CHEF DE CUISINE My dishes are inspired by the Mediterranean s rich cultural heritage, which involves consistent use of premium quality ingredients and seasonal vegetables. My aesthetic is