The Tagliatelle are used in all Italy and are part of the family of long pasta with flat section.
They are native to the northern regions, especially of the gastronomic and culinary traditions of the region of Emilia. The origin of the Tagliatelle emiliano is testified by its presence in the sayings and popular sayings rooted in the people of Emilia. We have an example of the deep roots of the Tagliatelle Emilian "Science in the kitchen and the art of eating well" Pellegrino Artusi: "Conti corti e lunghe, dicono i Bolognesi, tagliatelle e dicono bene, perché i spaventano i poveri mariti lunghi conti e le" "tagliatelle Court attestano l'imperizia di chi le fece e, servite in thereby, reattività an avanzo di cucina”." Short accounts and tagliatelle long”, says the people of Bologna, and they say well, for long bills frighten poor husbands, and the short tagliatelle attest to the incompetence of the person who prepared them and served that way, appear to be leftovers from the kitchen. His natural versatility makes them tasty with all types of condiments: they are excellent in pasta without seasoning liquid or paste cakes, are perfectly with seasonings based on fish and seafood, butter, white sauces based on soft cheeses and cream adding curry or saffron.