Tagliatelle are consumed all over Italy and are part of the long, flat pasta family.

They originate from the northern regions of Italy, especially in the culinary traditional in the Emilia Romagna region.

Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses or in oven-baked dishes, perfect with fish or shell-fish based sauces, or with butter or white sauces made from soft cheeses and cream with the addition of curry or saffron.