The Art of Fresh Pasta in the Emilian Tradition
Tagliatelle, the undisputed queen of Emilian cuisine, represents the essence of Italian gastronomic tradition. Born in the kitchens of Bologna and the surrounding countryside, this flat, slightly rough egg pasta has conquered palates around the world for its ability to hold even the most elaborate sauces. Legend has it that tagliatelle were created in 1487 by the chef of Giovanni II Bentivoglio, lord of Bologna, on the occasion of the wedding of Lucrezia Borgia and Alfonso I d’Este. The shape of the cut resembled the blonde hair of the noblewoman, hence the original name “Lucrezia’s tagliatelle.”
Porcini Mushrooms: Treasures of the Italian Underbrush
Porcini mushrooms, scientifically known as Boletus edulis, are considered the king of Italian mushrooms. They grow wild in the forests of the Apennines, the Alps, and many other regions of Italy, especially in autumn when humidity and temperature conditions are ideal. Their intense, earthy aroma and firm flesh—which retains its texture even after cooking—make them the star of refined dishes like the one presented in this recipe. Foraging for porcini is a tradition passed down through generations, a ritual that combines a love for nature with a passion for gastronomy.
Parmigiano Reggiano: The Gold of Emilia
Produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua, Parmigiano Reggiano PDO is a hard cheese that requires at least 12 months of aging. Its production follows strict guidelines that ensure the excellence of the final product. Rich in protein, calcium, and vitamins, Parmigiano is not just a condiment but a true food in its own right. In this recipe, it is enhanced in the form of a velvety cream that coats the tagliatelle, creating an unforgettable harmony of flavors.
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Bring lemon and bay leaves to a boil; you can’t even begin to comprehend all the advantages.
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Garlic clove: throw it in the toilet before going to bed!
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Już nigdy ich nie kupisz! Wystarczą tylko 3 składniki, aby przygotować lekkie i kruche biszkopty savoiardi
You might want to go and buy the soup, better stock up
My hubby is beyond addicted to this stuff! We finish one serving and he’s asking when I can make it again
What’s this that you always see on a escalator? Seems kinda pointless
