The language of food can arouse in us the same emotions that are felt in viewing a work of art, reading a poem, or listening to music... Pasta, is Marco Giacosa's language.
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.
His creativity knows no bounds: perpetuating the local tradition of flavouring tagliatelle with aromatic herbs, Marco adds to the pasta dough not only basil and fresh tomato, but also local rosemary and spinach, and even more unusual and refined ingredients like red radicchio, porcini mushrooms, truffle and Barolo, the king of Piedmontese wines, combined with bay leaf and juniper berries to evoke a local recipe known as “civet”. Yet another result of his creativity and experience is the combination of cuttlefish ink with rosemary and sweet marjoram, or with chervil in the two-colour version. The use of aromatic herbs also results in “robust” flavours like the combination of chilli and tarragon. With his love of his work and his proven ability, Marco transforms fragrances and flavours into authentic artisan egg pasta.