Plin is Piemontese dialect for ‘pinch’.

I learned the craft of creating it when I trained at one star michelin La Ciau del Tornavento, in Treiso Italy. This ravioli brings an authentic Piemontese plate of pasta to your dining table. The adventure I went through to learn making it changed my life.

I hope you enjoy.

— Cameron Grant, Executive Chef


Plin, small pinched raviolis filled with cheese, represent the very ethos of Italian cuisine: fresh and simple, delicate and flavor-filled. Named one of Chicago’s Top 100 dishes and drinks of 2014, this delicate dish is now available for home cooking.

Within minutes, you will feel transported to our restaurant in Logan Square, and possibly even Northern Italy—where great food is not the exception, but the expectation.