Tagliatelle, in Maremma as elsewhere in Tuscany, is a fresh egg pasta, cut into ribbons about 5 to 8 mm wide. You will often find them served with rich, hearty sauces, such as wild boar (cinghiale) ragù, a local specialty. It is a rustic dish, rooted in the peasant tradition, which will give you a real idea of terroir cuisine. Don't expect industrial tagliatelle, but rather a firm and flavorful texture that holds the sauce well.
Français Français 
Italiano
English
Polski
Português do Brasil
Nederlands
Español
Deutsch
