Marco Giacosa

Artisanal pasta from the Langhe, made with fresh eggs and local flours, cold-worked and hand-cut according to tradition.

Marco Giacosa's artisanal pasta factory was founded in Neive, in the heart of the Langhe, inspired by ancient family traditions passed down from generation to generation. Here, pasta is shaped as it once was, following simple and authentic gestures reminiscent of grandmothers' work. The sheets are made with fresh eggs and select flours sourced exclusively from local mills, ensuring quality and a connection to the land. The process involves cold rolling, which preserves the dough's structure, creating a consistency similar to that achieved with a rolling pin. Each shape is then cut by hand, keeping alive an artisanal process that values ​​care, precision, and tradition in every detail.