The Art of Pasta Sondrio: Handmade Fresh Pasta, History and Traditional Valtellina Specialities

The stairs outside my accountant’s place, in Sondrio, always smelled of ravioli, whatever the time of day.

Downstairs, on via Mazzini, there was a little shop with the workshop at the back: 50 square metres where they could do everything—one van and plenty of drive to get the job done.

It was 1998, and it was all about the Art of Pasta.

Pierpaolo, Cristian and then Marco threw themselves into this adventure without imagining how far it would take them. Whenever there were deliveries to make, even their dad, the legendary Daniele, would chip in in his spare time.

I still call them “the guys”. I’ve known them since then.

How it all turned out

Well, I’d say so.

Today, the Art of Pasta is one of the most important names in the province of Sondrio for fresh pasta. The workshop has moved to the Albosaggia premises, there are five retail outlets (the last one opened in 2021 in Sondrio), and from Monday to Saturday the van delivers everything to the markets of Valtellina and Alto Lario.

Riccardo and Alessandro have joined the team as well.

Every day, ravioli, tagliatelle, pizzoccheri, gnocchi, oven-baked dishes and deli food roll out of the workshop—and by evening, there’s hardly anything left in the shops, if anything at all.

As far as possible, the ingredients are local, from km zero, from the meat to the cheeses, and the flour comes from 100% Italian grain.

What you’ll find at the counter

The urge to experiment always brings fresh flavours (it’s best to ask at the counter what’s new today).

Ravioli: the classics with meat, ricotta and spinach, bresaola-style, Valtellina cheese varieties, porcini mushrooms, pumpkin, and the more curious options: venison, chestnuts, blueberries, mint, lemon, the ones with sardines, spinach, ricotta and orange flesh, plus the arrabbiati with braised beef and a spicy little sausage.

Fresh pasta: egg tagliatelle, spinach, chestnut and blueberry tagliatelle, tagliolini made with buckwheat and with squid ink, pizzoccheri, gnocchi.

Baked dishes: lasagne (from the Bolognese style to the Valtellina versions, right up to game), crêpes, cannelloni, manfrigole, Roman-style gnocchi.

Delicatessen: vitello tonnato, Russian salad, aubergines à la parmigiana, sciatt, taroz, potato gateau, prawns in a pink sauce, capricious salad.

Gluten-free, in a separate laboratory

For people with celiac disease and those with intolerances, L’Arte della Pasta has opened a separate laboratory in Poggiridenti, dedicated exclusively to gluten-free production, to prevent any risk of contamination.

From there come egg tagliatelle, tagliolini and pappardelle, short pasta, pizzoccheri, lasagne, crepes and a range of other gastronomic specialities. The packs are sealed in a protective atmosphere, with packaging that is 100% recyclable.

The Fresca Senza Glutine range works by booking: from the website frescasenzaglutine.com, by phone on 0342 218750, or by emailing senzaglutine@lartedellapasta.com.

Shops

Albosaggia, via Torchione 509, tel. 0342 218750
Monday 8am to 12.30pm, from Tuesday to Saturday 8am to 12.45pm and 3.30pm to 7pm

Sondrio, via Bonfadini 7, tel. 0342 200024
Sondrio, via Malta 4/A, tel. 0342 214170
Sondrio, via XXV Aprile 12, tel. 0342 232420
Monday 8.30am to 12.30pm, from Tuesday to Saturday 8.30am to 12.45pm and 3.30pm to 7pm

Morbegno, piazza Caduti per la Libertà 22, tel. 0342 615092
From Tuesday to Saturday 8.30am to 12.30pm and 3.30pm to 7pm, closed on Monday

Sunday: all closed.

Markets (in the morning)

Monday Church in Valmalenco (only July and August)
Tuesday Teglio and Ardenno
Wednesday Gravedona and San Fedele d’Intelvi, on alternate weeks
Thursday Tirano
Friday Colico and Grosio
Saturday Chiavenna and Porlezza

To book products to collect at the market, any market: 0342 218750.