A bite of Italy

Allemandi’s Tagliatelle

Allemandi‘s Tagliatelle “Paglia e Fieno” combines egg tagliatelle and egg tagliatelle with spinach. Tagliatelle are exclusively bronze die cut and dried at low temperatures. Nests are then packaged by hand, one by one.  A classic belonging to the Italian gastronomic tradition.

Allemandi was born in 2005, from the dream of the proprietor Mr. Maurizio Allemandi, to transform a passion in a job. When he was still in his teen years, Maurizio started travelling the world and gaining experience in the most prestigious kitchens and locations, such as St. Moritz, Washington and London, where he sharpened his sense for excellence and aesthetics.  After his travels, he came back to his home village, Carrù, the door of the Langhe hills (Piedmont), in order to put into practice what he had learned.

Initially, the company was in a 30 square meters building, while today it extends on about 1,000 square meters.  Thanks to Maurizio’s well-travelled soul and his belief that, in order to stand out, it was necessary to look abroad, he decided to participate to international exhibitions and started to collect contacts from all around the world, allowing the company to become more and more present on the international market as a representative of the Italian excellence.

Egg pasta is the company’s core business.   However, during the years, other Allemandi delicatessen have been created, such as Risotto’s, artisanal Biscotti and flavored oils.  Every year, new products join the brand, products that share the goal to bring Italian and, over all, Piedmontese delicacies all over the world.

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