Described by its maker as golden threads, these traditionally made Tajarin by Marco Giacosa are the embodiment of the Piedmont regional cuisine. Still cut by hand, they are delicious with a rich, hearty sauce and a glass of Sarasino D'Asti by La Vedetta.
HOW TO USE IT
There is only a way to eat pizzoccheri and that is with the traditional recipe from Valtellina: with butter-soaked savoy cabbage and potatoes, and melted casera and bitto cheese.
WHY WE LOVE IT
Loving so much the Tajarin by Marco Giacosa, we couldn't really resist the temptation to offer pizzoccheri too. They might be a bit more unknown to the foodies out there, but definitely worth experimenting with.
Wheat flour, double milled semolina flour, eggs 30%, (allergens in bold)
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.