Tagliolini with Truffle, Tajarin in the local dialect, have been part of the Piedmontese gastronomic tradition since immemorial time.

A fresh and zingy taste of the ocean, this striped tagliolini brings native Australian flavours to a classic plate of seafood pasta.

This LIGHT pasta, packs a lot of flavor with caramelized cauliflower & a hazelnut pesto that gives it a nice crunch. Oh & it’s easy-2-make.

Label rouge – Farms Challans chicken breast with foie gras dressed in greens, tagliolini

Inspired by the Fiero Antiquario in Arezzo: Hand-cut pasta with woodfired sausage and mushrooms.

Delicious Black Ink Tagliolini with Gigantic, Succulent Shrimp, served at Cicciolina in Cusco, Peru. (Photo offered by Cicciolina).