Description

Shape: flat, not very wide ribbons, porous, rough in texture, wrapped in nests. How to eat: recommended for thick, heavy sauces – beef, veal or rabbit. It also works great with bolognese sauce with the addition of Parmesan cheese. Origin: the name comes from the Italian word tagliare, meaning to cut. Bologna legend has it that it was first prepared in 1487 by Zefirano – personal cook of Giovanni II di Bentivoglio – on the occasion of the visit of Lucrezia Borgia, daughter of Pope Alexander VI. The inspiration for its creation was to be the princess’ long, blonde hair.