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LANGHE PASTA COMPANY


In Northern Italy, the Piemonte region is known for some of the world's best pasta. Langhe Pasta Company brings that authentic tradition to the American table.  

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LANGHE PASTA COMPANY


In Northern Italy, the Piemonte region is known for some of the world's best pasta. Langhe Pasta Company brings that authentic tradition to the American table.  

 

AUTHENTIC, HAND-MADE PASTA

Langhe Pasta Co. embodies the tradition of Northern Italian cooking.

Restaurateur Cameron Grant opened his first restaurant, an Osteria in Trieso, Italy, and now is Head Chef and Owner at Osteria Langhe in Logan Square—a flourishing area in the Chicago culinary scene.

Now, by creating Langhe Pasta Co., he's sharing his award-winning pasta dishes with the authentic flavor and process from his Italian training.

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plin


Plin ravioli is the first and flagship pasta to come from Langhe Pasta Company. Plin is Piemontese dialect for ‘pinch’. This award-winning dish brings an authentic Piemontese plate of pasta to your dining table, in just minutes. 

 

learn More

plin


Plin ravioli is the first and flagship pasta to come from Langhe Pasta Company. Plin is Piemontese dialect for ‘pinch’. This award-winning dish brings an authentic Piemontese plate of pasta to your dining table, in just minutes. 

 

learn More

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The Story


Executive Chef Cameron Grant's inspiration for starting Langhe Pasta Company

The Story


Executive Chef Cameron Grant's inspiration for starting Langhe Pasta Company

THe STORY OF PLIN

CAMERON GRANT, EXECUTIVE CHEF

I learned the craft of creating plin when I trained at Ciau del Tornavento, a Michelin star restaurant in Treiso, Italy. I worked under Maurilio Garola, a disciple of Esscofier, for three months—living above the restaurant, and working over 100 hours a week for free in a country where I didn't know the language. This internship was one of the hardest things I've ever done, and it changed my life forever. The task of making plin is burned into my soul.

I remember carrying tubs of plin filling and pasta dough up to the kitchen, and I was shown how to pipe the filling, fold the dough, pinch the pasta, cut it, and cut it again. It took me a few tries to get it right, and I was scrutinized by the beady-eyed sous chef that was defending Maurilio’s name with every pinch of dough. Along with a few other chefs, we made plin for 8 hours that day, and by the end of it, my feet and fingers were incredibly sore.

The next day, we were told to finish all the stuffing by lunch—a monumental task. We worked ferociously, trying not to disappoint. We were so sick of making plin, it hurt. The task had become so unbearable that we considered throwing the remaining stuffing into the trash, but the fear of being caught was too great. So, we started eating it. We stuffed our faces to put an end to the horror. It was delicious, and I will never forget that day. 

Over the 3 months I spent there, I perfected the technique of making plin. Over the last 10 years, I've experimented with many variations in size and filling. I've finally perfected it to my liking. The adventure I went through to learn it was difficult, but rewarding.  I hope you enjoy it as much as I do.


Cameron Grant and partner Aldo Zaninotto opened Osteria Langhe in 2014. It has quickly become one of Chicago's premier Italian restaurants.  It's best described as the fast fusion of slow food and fine wine, the result of a partnership dedicated to the serious appreciation of locally-sourced fresh meats and produce steeped in the age-old traditions of Italy’s Piemonte region, paired with the incomparable heritage of Northern Italian wines.