A stone’s throw from the Sainte-Réparate cathedral, in an old épicerie founded back in 1892, Maison Barale has been dedicated to the production of pasta fresca since the turn of the century. Successfully taken over by ex-bankers Nathalie Barale and Éric Guernion, this historic shop now sells ravioli made with thin, elastic dough and delicious fillings (€1.30 to €1.90 for a dozen): an intense black olive and truffle oil combo; an electrifying mix of ginger, preserved lemon and creamy Corsican ricotta; and a few limited editions, like the small coussins stuffed with Mediterranean octopus stewed in a flavorful broth. Also worth bringing home: fresh egg and spinach pasta (the same you would get at La Merenda), hand-shaped panisse fritters, and comforting gnocchi. And it would be a crime to leave without a container of sauce: daube, tomato or cherry tomato, to be precise. // L.S.
Hidden gem: Traditional ravioli with the unparalleled Nice daube stew (€1.30 for a dozen).