An artisan house founded in Menton in 2013, built around fresh pasta, the transmission of craft and the meeting of Piedmontese culture with the Menton terroir.
Pasta Piemonte was founded in Menton in 2013 with a simple idea: to bring the gestures of Piedmontese fresh pasta into everyday life on the Riviera. The workshop soon became a place for production, training, encounters and experimentation.
From this dialogue between two places came the Raviolis au Citron de Menton, the House’s signature creation. Piedmontese pasta meets Citron de Menton IGP in a speciality deeply rooted in the city.
Daily work is not only about production: it also means training apprentices, welcoming interns, passing on gestures and methods and keeping a craft alive through direct experience in the workshop.
Pasta Piemonte continues to work every day in Menton around fresh pasta, ravioli, gnocchi, training, workshops and collaborations linked to local gastronomy and the Côte d’Azur.