Marco Giacosa

In his small workshop in Alba, Marco Giacosa reinterprets the gastronomic delights of the past to produce all types and shapes of pasta evoking the fragrances of nature and the flavours of home-made products. Marco’s artisan workshop is not only about tradition and local products, it’s also about flair, creativity and innovation, and these characteristics are expressed in his ingenious reinterpretation of typical local products, the result of his creativity and research over the years into different pasta shapes and flour types. 

Many different types of pasta are produced in this small artisan pasta workshop: Tajarin, typical of the Langhe area and still cut by hand, now form part of a range including the classic Tagliolini, Tagliatelle, Fettuccine, Pappardelle, Pizzoccheri and Maltagliati, also cut by hand. For Marco, there is no boundary between creative fantasy and manuality. In the dough of his Tajarin he adopts and perpetuates the methods and knowledge handed down by his grandparents.