Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. Tajarin are quite similar to tagliatelle but cutted very thin: consider that the strands should be about 2 mm wide. Cutting them so thin is a demonstration of skillness of the cook and in the past …
Agnolotti are a kind of ravioli typical of the Piedmont, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. The origin of the name may come from the name Angelot from Monferrato, who is said to be the inventor of the recipe, or from the Latin …
The easiest way to taste genuine Italian food in an original way, without to seat in a traditional restaurant, is to go to Eataly. It is a big recent store where you can both to buy and to eat high quality Italian food and drink. So you can directly taste some food there and if you like it you can …
