casoncelli appena chiusi
Casoncelli
The Brescian classic, with the old-fashioned filling.
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- CasoncelliWeekends, to order
- Tortelli and special fillingsTo order
Pastificio
alla Pieve
Fresh pasta made by hand, every day, in our shop in Iseo.
mani che tirano la sfoglia sul banco infarinato
What we make
Everything starts right here behind the counter, with pasta rolled out by hand. Drop by to see what we have today, or call us and we'll set it aside for you.
ravioli quadrati in fila sul vassoio
Ravioli
Our square ravioli, every day with many fillings.
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- Meat
- Ricotta and spinach
- Chard and Grana
- Cheese
- Pumpkin and amaretti
- Raviolini for broth
nidi di tagliatelle
Fresh pasta & gnocchi
Long shapes rolled out in the morning, and potato gnocchi.
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- Tagliolini
- Trenette
- Tagliatelle
- Fettuccine
- Pappardelle
- Potato gnocchi
teglia di lasagne
From the oven
Lasagne, crespelle and gnocchi alla romana, ready to bake.
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- Lasagne al ragù
- Mediterranean lasagne
- Vegetable lasagne
- Lasagne al pesto
- Crespelle with ham and cheese
- Gnocchi alla romana
- Aubergine parmigianaFridays only
torte salate in vetrina
Deli
Savoury pies in many flavours and selected main courses.
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- Savoury pies, various flavours
- Selected main courses
Ready to eat
We bake lasagne and crespelle for you. You pick them up, get home and they're still hot. At most, warm them up for a moment.
Order by phone the day before and tell us when you'll come by.
teglia di lasagne appena sfornata, fumante
Order
for the holidays
Christmas, Easter, a First Communion or Sunday lunch: we cook, you bring it to the table.
- 1 · Call usThe day before. For Christmas, better a week before.
- 2 · Tell us how manyOne kilo of ravioli makes six portions. We'll help you with the rest.
- 3 · Pick it upReady at the time you told us, wrapped up.
The casoncello
It is Brescia's own dish: a little parcel of thin pasta with a humble, tasty filling of bread, cheese and a touch of nutmeg. It was born centuries ago in home kitchens, and here we still make it by hand.
Eat it with melted butter, sage and a shower of Grana Padano. And if you are by the lake, with a glass of Franciacorta.
How to cook them at home
- Plenty of salted water at a lively boil.
- Drop in the casoncelli and cook them for 6 minutes.
- Meanwhile, melt the butter with the sage, without burning it.
- Drain gently, dress, Grana on top. Straight to the table.
They keep 3 days in the fridge. No cool bag needed for the journey.
Who drops by
«We purchased a selection of ravioli here, and cooked it as the lady told us, with butter and sage, it was delightful. I wish I could come back and order more!»
«Excellent ravioli and friendly staff who spoke English and could help us pick what to have. Ended up getting several different types then pay by weight.»
«Been going there for years. Family business pasta always excellent.»
Why
“alla Pieve”
We are on Via Pieve, near the Pieve of Iseo – the old parish church of Sant'Andrea – which gives us our name.
The pasta shop was founded in 1986 by Signora Pasqualina. In 1993 Antonio and his sister Sonia took it over, and for thirty years they made pasta here, helped by their children and family, becoming a point of reference for the community and for local food. Today Antonio carries it on with his son Giuseppe: a story that continues.
la Pieve, con un pezzo di via Pieve
il lago, luce del mattino
una piazza del centro
For restaurants and shops
We supply restaurants and local shops. Let's talk directly.