OUR FRESH PASTA
The Chef of La Fattoria 1946 produces daily traditional fresh pasta, following the recipes of Nonna Lena (Maddalena Occelli Revelli). From mixing the puff pastry to the filling, all procedures are carried out with love and professionalism. For our ethical choice, we do not use preservatives or thickeners. For the dough they use only organic eggs, flour type “00”, natural mineral water, extra virgin olive oil, salt. For fillings, the ingredients are coming from our shop including veal cuts, of course Piedmonts’ breed. Thanks to the pasteurization process, our fresh pasta has a duration of about 10 days. This procedure provides that the dough, after it has been produced, is passed through a mechanical roller inside of a pasteurizer that reaches high temperatures in a few seconds, killing bacteria and harmful organisms for the final storage of the product. Immediately after, the pulp is transported in a chiller that very quickly brings the temperature at about 2-3 degrees Celsius. Finally, all the dough is packaged in practical trays with modified atmosphere to ensure a lifetime of up to 10 days of production, without changing or crush the content, as it would instead using a vacuum.
The bakery department welcomes every day freshly baked bread of the best bakeries in the area, sought by the “Pane dei tetti” of Dronero that lasts for several days and it is good to also be consumed as bread “stale”, the whole wheat bread, fat-free, to get to that classic like rosette, micche and biove.