Egidio Michelis

“I’m an artisan first and foremost,” nonno Egidio always said, whose passion drove him to open his Pastificio Michelis in 1919. This “hunger” was passed down to his son, Mario, and his grandchildren, who have carried on Egidio’s values with the same determination and dedication. The fresh pasta at Michelis is made according to tradition with healthy and authentic ingredients. It isn’t a coincidence that the pasta, be it smooth, dry or bronze-drawn, and the paste di meliga from Mondovì were awarded certification by the Istituto per la Certificazione Etica e Ambientale.

Their bond with the territory is strong and continuously valorized: the products selected come from PDO territories and the ingredients used for the fillings and icings are carefully chosen, something that can be sensed in every forkful. Available at the store: ravioli, tagliolini, tortelli, plin, trofie and fagottini, as well as cakes, tarts and the must-try paste di meliga. There are also breadsticks, typical of Piedmontese cuisine, available in classic, whole grain, spelt and maize.