A Piedmontese masterpiece: our artisanal Tajarin with Barolo DOCG.

For this specialty, we use authentic Barolo DOCG, the "King of Wines," famous throughout the world for its structure, elegant tannins, and complex bouquet.

Barolo is expertly incorporated into the artisanal dough, giving our Tajarin a garnet red color and an intense, rich, and persistent aroma that evokes notes of red fruit, spice, and tobacco, typical of Nebbiolo.

Thanks to the slow bronze drawing and low-temperature drying, the pasta maintains the perfect roughness to embrace robust sauces, such as meat ragù or braised meats.

Preparation: Cook in boiling salted water for 4-5 minutes (1L of water, 7g of salt per 100g of pasta). Pair Tajarin al Barolo with a simple butter and sage sauce or, for the ultimate in tradition, with white truffle.

FORMAT: 250 g or 500 g

INGREDIENTS: durum wheat semolina, eggs (12%), Barolo DOCG wine (5%), dried red beet

EXPIRY: 12 months from packaging

Nutritional Table
- Average nutritional values ​​per 100g of finished product -
Energy / Energy......363 Kcal - 1538 Kj
Carbohydrates / Carbohydrates....... 68.8 g
- of which sugars...............1.4 g
Fibers / Fibres.................................4.0 g
Salt / Salt ....................................0.09 g
Total Fat / total Fat................... 2.7 g
- of which saturated / saturated.............. 0.8 g
Proteins / Proteins........................13.9 g