Pastificio Defilippis, Historical pasta workshop and restaurant in Via Lagrange, Turin, Italy
Pastificio Defilippis is a pasta workshop and restaurant in Via Lagrange where fresh egg pasta is made daily using traditional techniques and quality ingredients. The space combines production and dining, allowing visitors to watch the process and eat the results immediately.
It was founded in 1872 by Domenico Toso, a former chef of the Royal House of Savoy, who brought royal cooking knowledge to traditional pasta making. The Damilano family later took over the workshop and expanded it into a combined delicatessen and restaurant while keeping the original production methods alive.
The signature ravioli here is filled with three regional meats: beef, rabbit, and pork, following Piedmont cooking traditions. This combination shows how local ingredients and methods shape what people eat at every table.
The place opens at different times depending on the day of the week, with shorter hours on weekends and Sundays. It helps to check the schedule ahead of time if you are planning to visit on a specific day.
The founder Domenico Toso was once a chef for the royal family before becoming a pasta maker. His background in court cuisine helped shape the quality and techniques of production from the very beginning.
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