In piedmont there are a great quality cuisine. This kind of cuisine is able to dole out and blend strong and popular savours, such as Lagaroli, with noble and delicate ingredients. In fact the regional gastronomy is characterized by this doubleness that fuse the country soul with the court soul of casa Savoia. What about pasta? Piedmont prefers Taglierini, or Tajarin, produced by regional pasta factories.
Taglierini go well together a lot of flavouring, exalting, with their delicaty, both classic and original approaching.
Why don't taste it together with mushrooms and artichokes, in a recipe that has the taste of foggy and woods?
, Vignale Monf.to (Alessandria)
