the fresh pasta by Michelis family
Fresh, fresh, fresh pasta
Love conquers all in the Michelis family’s workshop at the Mercato Centrale Milano: love for the soil, tradition, and freshness.
The Michelis pasta shop began in 1919 in Mondovi, in a small workshop behind an osteria. Soon, word spread of the goodness of the Michelis’ work, both fresh pasta and artisan pastries, to the extent that today they are known far beyond their Piedmontese home. Much has changed over the years, but what never changes is the spirit and passion with which the Michelis family preserve traditions. Their recipes have deep roots in the Piedmont land, though they do experiment with other regional cuisines of Italy. In the workshop, you are certain to find the freshest dough, free of artificial aromas or preservatives, and always made to the highest standards.
Here, fresh pasta really does taste better.
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The Michelis pasta shop began in 1919 in Mondovi, in a small workshop behind an osteria. Soon, word spread of the goodness of the Michelis’ work, both fresh pasta and artisan pastries, to the extent that today they are known far beyond their Piedmontese home. Much has changed over the years, but what never changes is the spirit and passion with which the Michelis family preserve traditions. Their recipes have deep roots in the Piedmont land, though they do experiment with other regional cuisines of Italy. In the workshop, you are certain to find the freshest dough, free of artificial aromas or preservatives, and always made to the highest standards.
Here, fresh pasta really does taste better.
