Fresh Genoese Taglierini 1kg
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For centuries this was the most popular pasta in Liguria, which was also sold in its dry version, the quality of which was recognised even outside the region as one of the best on the market (in many testimonies of the time one can read about the mastery of the Genoese fidelari).
In terms of shape, they are not so different from other national taglierini (always long egg pasta), but what makes them truly characteristic - in addition to their historicity - is their close link with typical local sauces: either with the traditional meat sauce, called 'tocco' or 'tuccu', or with Genoese basil pesto; however, they are a fairly versatile type of fresh pasta and can therefore also be eaten with a fish sauce.
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