From one of the most "pastaiole" regions in Italy, Where the per capita consuption is on the increas and with a good number of active pasta factories, we introduce a recipe where noodles exalts the "selvatico" flavor of Mallard in this wedding of flavor. Tuscany, noble and generous like its gastronomy, Triumphs as one of the most loved and appreciated gastronomy in Italy. But the tagliatelle are olso the indispensable food to prepare a lot of dishes of the sea-cuisine; cuisine that in tuscany produces an unlimited variety of recipes. How forget for easample, the marriage with Telline and fragrant shellfisch, with the Sparnocchi souce, the squillas with a bold and unmistakable flavour.