Nutrition
- Protein12%
- Fat54%
- Carbohydrates34%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Long ribbon pasta tossed in a creamy sauce made from wild mushrooms, topped with a slow-cooked egg and truffle.
- Cuisine
- Italian
Typical ingredients
- tagliatelle
- boletus mushrooms
- egg
- truffle
- cream
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic tagliatelle. This venue serves its own version.
- Origin
- Italy
Read more
Tagliatelle (Italian: [taʎʎaˈtɛlle] ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.
Excerpt from the Wikipedia article “Tagliatelle” · version used · CC BY-SA 4.0
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