Piedmontese Pasta

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 ar... READ MORE

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 ... READ MORE

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 a... READ MORE

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 cooke... READ MORE