Since 2018 · National network
Pasta Piemonte & the Collège Culinaire de France
Pasta Piemonte has been a member of the Collège Culinaire de France since 2018. The collective’s official profile identifies us as “Pastier à Menton”: recognition that reflects our daily work around fresh pasta, artisan quality and a strong connection to our territory.
The collective
A history created to defend culinary craftsmanship
The Collège Culinaire de France was created in 2011 by fifteen founding chefs, including Alain Ducasse, Paul Bocuse, Joël Robuchon, Michel Guérard, Pierre Troisgros, Anne-Sophie Pic, Guy Savoy and Alain Dutournier.
The collective developed around one central idea: defending artisan cooking and production against industrialisation and standardisation. In 2014, its designation was opened to Producteurs Artisans de Qualité. Today, the Collège brings together thousands of artisans, restaurants, producers and food professionals across France.
The network is based not only on recognition of quality, but also on exchanges between members, cooperation and the transmission of skills.
Pasta Piemonte · 2018
Our integration into the Collège
Pasta Piemonte joining the Collège Culinaire de France in 2018 marked an important stage in the Maison’s journey. Founded in Menton in 2013, Pasta Piemonte has built its identity around artisan production of fresh pasta and ravioli, and an ongoing dialogue between Piedmontese tradition and the Menton area.
The Collège’s official profile confirms our long-standing membership of the network and also mentions Pasta Piemonte’s cooperation with several other Artisans Militants de la Qualité.
For us, membership has never been just a sign displayed in the shop: it has meant participating in meetings, professional exchanges and the regional life of the collective.
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A living network
Participate, meet, cooperate
Pasta Piemonte’s involvement in the Collège has grown over time. Network meetings bring together restaurateurs, producers, artisans and local stakeholders to discuss practical issues such as sourcing, transmission, development, quality and local cooperation.
Regional press has also documented Luisa Delpiano Inversi’s involvement in this dynamic. Nice-Matin presents her as a representative of the Collège Culinaire de France and reports on her commitment to bringing together artisans and producers from the region.
Grande Rencontre Annuelle · 2021
The Collège in action
A glimpse of the 2021 Grande Rencontre Annuelle of the Collège Culinaire de France: a gathering of restaurateurs, producers and artisans committed to quality, knowledge-sharing and professional cooperation.
Menton · May 2022
A regional gathering to build cooperation
On 4 May 2022, Nice-Matin devoted a full page to a gathering organised in Menton on the initiative of Luisa Delpiano Inversi, who was presented at the time as a representative of the Collège Culinaire de France. The aim was to enable local members of the collective to exchange ideas, get to know each other better and lay the foundations for future cooperation.
Press & commitment
An involvement that goes beyond membership
Another Nice-Matin article, published in November 2021, covers Luisa Delpiano Inversi’s election to the Chambre de Métiers et de l’Artisanat. The newspaper recalls her involvement in several artisan networks and presents her as the Région Sud representative for the Collège Culinaire de France.
These documents show continuity: product quality, professional commitment, networking between artisans and a determination to develop cooperation at local and regional level.
Quality · transmission · territory
Recognition that is lived over time
Since 2018, Pasta Piemonte’s membership of the Collège Culinaire de France has accompanied a broader path: making products in Menton, defending a strong artisan identity, working with other professionals and passing on living craftsmanship.