The truffle from Piedmont meets the precious saffron from “Mancha” for a tasty and sophisticated first course.
Tagliolini egg pasta are produced in a truly artisan way: pressed through bronze wires, cut using a knife and dried on wooden frames. Thanks to this delicate process, tagliolini have extraordinary texture. This pasta was originally eaten mostly in soups but, nowadays, Italians often serve it with light pasta sauces, especially seafood, vegetable and creamy sauces. It is claimed as a typical regional pasta in Piedmont.
Ingredients: durum wheat semolina, pasteurized fresh eggs (20%), summer truffle (Tuber aestivum Vitt.) (3%), egg yolk (3%), powdered saffron (0.05%), flavours.
Allergens: gluten and egg. It may contain soy!