Maurizio Allemandi, grew up visiting his grandmothers trattoria - Vascello d’Oro (a trattoria that is still open in Carru today) where he learned that quality raw materials and a passion for delicious food are the basis of Italian regional cuisine. After traveling the world as a chef Maurizio decided to return home and raise a family in the beautiful zone where he grew up. In 2005 he founded the Allemandi Pastificio. Using only local cage free eggs, durum wheat flour, and the same artisan techniques that he absorbed from his nonna, Maurizio has dedicated himself to making restaurant quality pastas for home cooks. He has always upgraded every aspect of his production-- including using solar-powered drying and modern equipment--but the spirit of his pasta remains grounded in Piemonte tradition.