Fiche technique

• Produit en : Umbria
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• Incoterms: A définir
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• Echantillons disponibles: Oui

Description

Their name derives from the verb "cut", since you get slicing the pastry and left to dry and then rolled.
Our “tagliatelle” have a more wide and are obtained by using fresh eggs.
Excellent if served with full-bodied sauces, seafood, meat sauce, mushrooms, but also simply
with tomato sauce and onion.

Our egg pasta is typical of the Umbrian tradition. With the choice of the best Italian durum semolina blended with the freshest eggs and the bronze pressing, we are able to obtain a rougher sheet just like the homemade pasta our grandmothers made. Try it matched with full-bodied sauces, embraced by tomato sauce, or with white mushroom or truffle sauces. A one-of-a-kind experience for those who love the art of pasta.

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