De Cecco
8x De Cecco Egg Tagliatelle No. 107 with Spinach 250 g + Italian Gourmet Polpa 400 g
€25,09
€25,09
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Egg tagliatelle No. 107 with spinach Tagliatelle are common throughout Italy and belong to the family of long, flat noodles. They come from the regions of northern Italy, especially from the gastronomic and culinary tradition of Emilia. The Emilian origin of the tagliatelle is evident by its presence in folk sayings and sayings of the Emilian population. An example of the deep Emilian roots of the tagliatelle we find in "The Science of Cooking and the Art of Eating Well" by Pellegrino Artusi: "Short bills and long tagliatelle, say the Bolognesians, and they say well, because long bills make poor husbands scare." and the short tagliatelle testify to the inexperience of those who made them, and act as served as a kitchen scrap. Due to their natural versatility, they go well with all types of spices: they are great as dry pasta or pasta flans, perfect with fish and shellfish based spices, butter, white soft cheese-based sauces and milk cream with the addition of curry or saffron. Available in 250g packs.Egg tagliatelle No. 107 with spinach Tagliatelle are common throughout Italy and belong to the family of long, flat noodles.
They come from the regions of northern Italy, especially from the gastronomic and culinary tradition of Emilia.
The Emilian origin of the tagliatelle is evident by its presence in folk sayings and sayings of the Emilian population. An example of the deep Emilian roots of the tagliatelle we find in "The Science of Cooking and the Art of Eating Well" by Pellegrino Artusi: "Short bills and long tagliatelle, say the Bolognesians, and they say well, because long bills make poor husbands scare." and the short tagliatelle testify to the inexperience of those who made them, and act as served as a kitchen scrap
Due to their natural versatility, they go well with all types of spices: they are great as dry pasta or pasta flans, perfect with fish and shellfish based spices, butter, white soft cheese-based sauces and milk cream with the addition of curry or saffron.
Free Italian gourmet polpa di pomodoro - 400 g
They come from the regions of northern Italy, especially from the gastronomic and culinary tradition of Emilia.
The Emilian origin of the tagliatelle is evident by its presence in folk sayings and sayings of the Emilian population. An example of the deep Emilian roots of the tagliatelle we find in "The Science of Cooking and the Art of Eating Well" by Pellegrino Artusi: "Short bills and long tagliatelle, say the Bolognesians, and they say well, because long bills make poor husbands scare." and the short tagliatelle testify to the inexperience of those who made them, and act as served as a kitchen scrap
Due to their natural versatility, they go well with all types of spices: they are great as dry pasta or pasta flans, perfect with fish and shellfish based spices, butter, white soft cheese-based sauces and milk cream with the addition of curry or saffron.
Free Italian gourmet polpa di pomodoro - 400 g
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