This bronze-drawn durum wheat semolina pasta from the Pastificio Fiorillo workshop undergoes a slow drying process to maintain its organoleptic, nutritional, and health properties, enhancing any type of seasoning.

Tagliatelle, from the Italian word "tagliare," meaning "to cut," is a traditional pasta from the Emilia-Romagna and Marche regions of Italy. Known as one of the most famous Italian pasta varieties, these long, flat ribbons resemble fettuccine and typically measure about 6 mm in width. Tagliatelle pairs well with various sauces, with the classic choice being a meat or Bolognese sauce.

Ingredients: Italian durum wheat semolina, water