Introducing Marco Giacosa's different take on the traditional egg Italian pasta. Using red chicory from Piedmont, these tagliatelle can add something truly special to any recipe.
HOW TO USE IT
Great with vegetables, seafood or game sauce. Sky is truly the limit here!
WHY WE LOVE IT
Like any other Marco Giacosa product, you can taste the authenticity, the love and care they put in everything they do. These tagliatelle are fun and entertaining, and definitely something unexpected.
INGREDIENTS
To be confirmed. Meanwhile, please refer to the box for the list of allergens.
ORIGIN
Located in Neive, near Alba in the Piedmont region of northern Italy, Marco Giacosa is considered an egg pasta master. Handmade and cut, and only using locally sourced ingredients including stone ground wheat flour and fresh eggs.You may also like
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