{"id":204,"date":"2025-03-21T13:39:25","date_gmt":"2025-03-21T17:39:25","guid":{"rendered":"https:\/\/www.petiteitalie.com\/en\/news\/pastificio-sacchetto\/"},"modified":"2025-05-07T12:33:00","modified_gmt":"2025-05-07T16:33:00","slug":"pastificio-sacchetto","status":"publish","type":"post","link":"https:\/\/petiteitalie.com\/en\/news\/pastificio-sacchetto\/","title":{"rendered":"Pastificio Sacchetto : the artisanal pasta factory"},"content":{"rendered":"\n<p><em>Artisanal know-how<\/em> is the expression that best captures the experience involved in mastering a craft, and at <strong>Pastificio Sacchetto<\/strong>, both the team and their products are a reflection of that skill. This shop, which opened in 2005\u20132006 with the inauguration of the covered wing of the Jean-Talon Market, is a true homage to traditional Italian pasta\u2014from ravioli to spaghetti. It\u2019s a genuine window into a slice of Italian culinary culture transplanted into Montreal.<\/p>\n\n\n\n<p>Its owner, <strong>Giancarlo Sacchetto<\/strong>, got into flour and semolina at a young age. Giancarlo&#8217;s family left the city of Turin (in Piedmont, northwestern Italy) in the 1970s. His father, who had worked in Italy at the Fiat factory and, at the same time, in a pasta shop, opened his own artisanal pasta workshop in 1975 in Montr\u00e9al-Nord. That small workshop became <em>Casa dei Ravioli<\/em>, a store still operating on Charland Street and soon to celebrate its 50th anniversary. After completing his technical studies, Giancarlo worked for a long time in quality control at Pratt &amp; Whitney before returning to the family business to learn the secrets of Italian noodle-making.<\/p>\n\n\n\n<p>When you visit the store, you might be able to coax a few little secrets out of Giancarlo and his team as they make the pasta. And if you&#8217;re accompanied by children, we can assure you they&#8217;ll be captivated by the process of making tortellini or lasagna\u2014almost like watching elves work for Santa Claus.<br><strong>Si, Paaaaastaaaaa!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Artisanal know-how is the expression that best captures the experience involved in mastering a craft, and at Pastificio Sacchetto, both&hellip;<\/p>\n","protected":false},"author":1,"featured_media":106,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/posts\/204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/comments?post=204"}],"version-history":[{"count":3,"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/posts\/204\/revisions"}],"predecessor-version":[{"id":1341,"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/posts\/204\/revisions\/1341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/media\/106"}],"wp:attachment":[{"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/media?parent=204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/categories?post=204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petiteitalie.com\/en\/wp-json\/wp\/v2\/tags?post=204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}