Questa

At the bottom of Corso Casale, right on
the boundary with San Mauro, stands
Virgilio’s first shop and workshop. It has been
there for a few years now and it stands out
for its green sign with an eagle and a plate of
spaghetti. He has since opened a new shop in
Corso Brescia and, from Tuesday to Saturday,
he runs a stall at the market in Piazza Ben-
efica. He uses local produce and his specialty
is stuffed pasta, from the omnipresent classic
agnolotti ai tre arrosti (with three roast meats,
veal, pork and rabbit) or with rabbit, to plin,
hand-pinched down one side, and vegetar-
ian versions with seasonal fillings (pumpkin,
asparagus, artichocke, boarge, nettles). Other
fillings include Castelmagno cheese and honey,
smoked Provola cheese and pears, basil from
Imperia with mascarpone and Parmigiano. The
baked pastas — gnocchi alla romana, can-
nelloni and lasagna — are also excellent. The
product range is rounded off by readymade
dishes such as Russian salad and tuna and ham
paté and desserts such as panna cotta, bonet
and jam tarts. Closed Monday.
PASTA SHOPS
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