The tagliatelle area masterpiece of traditional Italian cuisine, although of Emilian origin, are widespread in all regions. In Lombardy with borage, in Trentino Alto Adige with a meat sauce.
According to the legend tells in Abruzzo and Molise that they were cooked in the milk in times of famine. Our chef enhances them with a spicy sauce of squid and parsley.
|STONE DEBRANNED WHEAT
|COOKING TIME: 9 min||500g|