Pappardelle with porcini, chanterelles and thyme

Pappardelle con Porcini, Finferli e Timo

€28

Antica Bottega del Vino · Verona

Nutrition

≈ 500 kcalper portion of about 350 g

Protein10%
10%
Fat34%
34%
Carbohydrates55%
55%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Wide ribbon pasta tossed with a variety of wild mushrooms and aromatic thyme.

Cuisine: Italian

Typical ingredients

pappardelle pasta
porcini mushrooms
chanterelles
thyme
butter
garlic

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 pappardelle. This venue serves its own version.

Origin: Italy

Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy.

Excerpt from the Wikipedia article “Pappardelle” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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