Tajarin Egg Pasta, Marco Giacosa - 250g
We've had this pasta for many years on our trips to the Bra cheese festival and we are very happy to offer it to our customers. This pasta calls out for butter and Parmigiano-Reggiano. If you want to add some greater complexity, try it with a shaving of truffle or with some sauteed Chanterelles.
|Country of Origin||Italy|
Located in Alba, in the Piedmont region of northern Italy, Marco Giacosa is a master of egg pasta. His delicate pastas are made by hand using locally sourced ingredients including stone ground wheat flour and fresh eggs.