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Tajarin al tartufo bianco is a pasta dish flavored with the regional star - tartufo bianco d'Alba. This simple dish consists of handmade tajarin (also spelled as taglierini and tagliolini) pasta flavored with butter, pepper, and freshly grated white truffles.
Although truffles bring more than enough flavor, a sprinkle of Parmigiano is often used to finish this delicacy, which becomes even more decadent if paired with a glass of dry red wine.
MOST ICONIC Tajarin al tartufo bianco d'Alba
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Agnolotti del plin is a traditional dish from Piedmont that is made with small, usually boat-shaped agnolotti pasta. The pasta is traditionally filled with veal, pork or rabbit meat, this was mainly done with leftover roasts, but vegetables such as cabbage or spinach are also occasionally used.
The name of the dish stems from the local dialect in which plin translates as a pinch, referring to the preparation method of sealing each agnolotto with a firm squeeze. Agnolotti del plin can be served doused in melted butter, a combination of butter and fresh sage (burro e salvia), tomato sauce, ragù, or meat drippings sauce (sugo d'arrosto).
MOST ICONIC Agnolotti del plin
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A variety of Italian pasta ripiena (lit. filled pasta), agnolotti are tender, bite-sized pillows of dough, plump with a creamy cheese, meat, or vegetable filling. Agnolotti originated in the Piedmont region circa 12th century, and they are often regarded as the first of many stuffed pasta types in northern Italian cuisine.
Unlike ravioli, which are made with two separate pasta sheets and stamped out, agnolotti are made with a single sheet of dough that is folded over the filling and typically cut into little rectangles. However, throughout the region, agnolotti come in various shapes.
VARIATIONS OF Agnolotti
MOST ICONIC Agnolotti
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Tajarin al burro is a traditional pasta dish hailing from Piedmont. The dish is made with a combination of local tajarin pasta and butter. The pasta is made from flour and egg yolks, and the burro e salvia sauce is combined with the cooked tajarin.
Before serving, it's seasoned with salt and pepper, and it's recommended to garnish the dish with thinly shaved white Alba truffles.
Serve with
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