Reggio have a hand in the fresh pasta gourmands kingdom. Their specialities are ravioli, pansoti and tortellini prepared using ingredients according to the traditional recipes.

They continue taking the words out of the other’s mouth, « we’re working together for years" tell the Reggio brothers, Giuseppe and Mirka (her real name is Violantina), «we’re proud of our shop in Via Sestri, Genoa"». The Reggios are very united, following in granddad Giacomo’s footsteps: he came from Visone where he had a grocer’s shop with his family.

«My granddad» continues Giuseppe «came from the Bosconassa Region on the road to the Visone chapel. My grandma Violantina Guasco helped him in everything. They arrived in Sestri together in 1920 opening a shop in Via Ciro Menotti. But in 1926 they reached a turning point getting up the nerve to take over a shop situated in the main street that was an haberdasher’s shop run for years by the Gherardi family. This way started up Reggio old shop».

Giacomo had two sons: Giacomo, the elder one, and Emilio. They kept the family shop going. It was a grocer’s shop, one of the many. It was called “the Piedmonteses” and it was full of sacks of corn and all the commodities used in that kind of old stores. They went on with the shop together with their wives, Teresa Ivaldi and Rosa Gasparino. Giacomo and Teresa had two children. In the same time their store was a grocer’s where you could buy hand made fresh pasta and a delicatessen shop.

Mirka started working there in 1962 and her brother in 1968, when he finished the military service, one year after their dad’s death. «We’ve never drawn back, in fact we took over our uncle Emilio shop when he died» continues Giuseppe « and we renovated it in 1997 making it famous for the fresh pasta». An acquaintance named Bacci, used to recite an old saying: «if you want to have success you must prepare yourself». We are still on the breach, all together at home and at work, there’s a reason for everything . Our specialities are ravioli, pansoti, tortellini, capelletti and taglierini. Stuffed pasta has a wide variety and the ingredients supplies depend on the seasons because we use only fresh products such as artichokes, pumpkins and asparaguses».

Reggio family is holding forth for three generations helped by Mirka’s son, Paolo Lualdi, who has a specialization and he is the first one in his family who isn’t a self-taught man. «We do all by ourselves» finishes Violantina «affording the luxury of using modern machineries: the pastry isn’t rolled out using the rolling pin any more, machineries nowadays are essential.« My brother starts working at 6 o’clock in the morning and he often finishes very late. But our professional secrecy are wheat flour, durum semolina and eggs. We add care and love, the same things we use with our children».