Tagliatelle with wild mushrooms and pork tenderloin in a velvety gorgonzola sauce
Tagiatelle z grzybami leśnymi, polędwiczką wieprzową w aksamitnym sosie z gorgonzoli
PLN 52≈ €11.79
Kuchnia Warszawska Rynek 21 · Warsaw
Nutrition
- Protein17%
- Fat53%
- Carbohydrates30%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Egg pasta tossed with forest mushrooms and pork tenderloin in a creamy gorgonzola cheese sauce.
- Cuisine
- Italian (Modern)
Typical ingredients
- tagliatelle
- wild mushrooms
- pork tenderloin
- gorgonzola
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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