Dry pasta tagliatelle with truffles

Tradition has it that this delicacy is typical of the city of Bologna where the tagliatelle are usually prepared with the inevitable Bolognese sauce. Despite being a typically Emilian recipe, tagliatelle are also very popular in other regions, such as the Marche, Veneto and Umbria and are perfect with fresh truffles, in particular black, both summer and fine, but also delicious with White truffle.

For a quick and excellent preparation: tagliatelle with truffle sauce from Il tartufo di Paolo.

Modern, fast and exquisite.

Ingredients:

Durum wheat semolina, water, summer truffle (Tuber aestivum Vitt.) 1%, porcini mushrooms (Boletus Edulis), flavorings

Allergens:

CEREALS CONTAINING GLUTEN (wheat, rye, barley, oats, spelled, kamut or their hybridized strains) and derivatives;

May contain: EGGS and egg products; FISH and fish products; CELERY and celery-based products

Nutritional values:

Kcal 355 / Kj 1506

Protein: 12.4 gr

Fats: 1,4 gr – of which saturated 0,4 gr

Carbohydrates: 71.5 gr – of which sugars 2.9 gr

Fiber: 2,5 gr

Salt: 0,5 gr

Method of storage:

Store in a dry place

Country of Origin:

EU