Tagliatelle with porcini mushrooms
The Tagliatelle by Marco Giacosa is a classic specialty, the variant ‘Funghi Porcini’ is seasoned with pieces of porcini mushrooms. It is perfectly accompanied by a shrimp ragout or a sauce with walnuts and thyme.
250 g
16.00 BGNAdd to cart
Tagliolini
Tagliolini by Marco Giacosa are a gastronomic specialty made with soft wheat flour, eggs and durum wheat semolina.
250 g
12.00 BGNAdd to cart
Tajarin
They are also excellent with a tuna sauce, chicken livers or in combination with fish, with squid, clams and olives. Try them also with Truffle Butter.
250 g
13.00 BGNAdd to cart
Tortiglioni
The bronze drawing to hold the seasoning and above all the slow drying, necessary to preserve flavor and aroma.
500 g
12.00 BGNAdd to cart
Trecce
The braids are an exceptional format especially if prepared with tomato sauce.
500 g
12.00 BGNAdd to cart
Таgliolini with truffle
Thin golden strands of egg pasta are flavored with flecks of fresh black truffles. This decadent pasta only needs a touch of butter and a dusting of Parmigiano-Reggiano to make a stunning meal.
250 g
20.00 BGNAdd to cart