The Tagliatelle are a traditional egg pasta of the Centre and North of Italy, particularly common in the area of Bologna and in all Emilia-Romagna, ideal pairing for the traditional Bolognese meat sauce. The long pasta formats bring out the qualities of the pasta sheet made through die extrusion, perfectly gathering up sauces and dressings.
Tagliatelle from Romagna prepared with pure stoneground flour and made through die extrusion. Ancient flour prepared only with Italian wheat that gives the pasta a unique flavour, an intense aroma and a rustic appearance.
The Tagliolini are a traditional type of pasta of the Regions of Molise and Piedmont, characterised by a very thin cut width. It is a quick cooking pasta, it goes well with light sauces, with fish, delicate dressings or even in stock.
Classic single sheet format with a generous size and high percentage of soft and creamy filling. Rediscover these traditional Raviolacci filled with high-value porcini mushrooms, thinly diced and cooked with oil, garlic and aromatic parsley.
The Fettuccine is a typical long pasta format, especially widespread in the Rome and Tuscany areas, in other Regions they are also known as “Tagliatelle Strette” (narrow). The long pasta formats bring out the qualities of the pasta sheet made through die extrusion, perfectly gathering up sauces and dressings.
The Spaghetti alla Chitarra, also known as Tonnarelli or Maccheroni alla Chitarra, are a type of traditional egg pasta of the Italian cuisine. They are very similar to the traditional spaghetti but with a square rather than a round section. It is a pasta that requires to be rigorously cooked “al dente” (still firm when bitten) with rich dressings and heavy sauces.
Traditional Tagliolino with pasta sheet made through die extrusion and addition of cuttlefish ink. Ideal for a fish-based first course dish with a modern and nonconformist appearance.
The Pappardelle are an egg pasta format just like the Tagliatelle but of a definitely greater width. While the Tagliatelle are a traditional pasta of Emilia-Romagna, the Pappardelle are a typical tradition of Tuscany. Traditionally prepared with flavourful mushroom-based sauces or wild boar meat sauce.
