HoReCa

Tagliatelle is eaten throughout Italy and belongs to the family of long, flat pasta. They originate from the northern regions of Italy, especially in the culinary tradition of the Emilia-Romagna region. That tagliatelle originated in Emilia-Romagna is evidenced by its presence in popular sayings and colloquialisms used by the inhabitants of this region. An example of how tagliatelle is deeply rooted in Emilia-Romagna is the book "The Science of the Kitchen and the Art of Eating Well" by Pellegrino Artusi: "Conti corti e tagliatelle lunghe" (literally, short bills and long tagliatelle) is a wise saying from Bologna, because that long bills frighten poor husbands, and short tagliatelle show the inexperience of the one who prepared them and served them as if they were leftovers." Because of their natural versatility, they are delicious with all types of seasonings. They are excellent for first courses or for oven-baked dishes , go well with fish or shellfish based sauces, as well as with butter or white sauces made from soft cheeses and cream with the addition of curry or saffron. Available in 500 g packs. Cooking time: 5 minutes