Our artisan egg tagliatelle, expertly crafted from locally sourced semolina flour and fresh eggs, according to a traditional recipe passed down through generations, slowly dried at low temperatures, have a texture that effortlessly absorbs luxurious sauces like bolognese or pairs perfectly with the decadent flavor of truffles.
The secret for a great pasta is the drying process. Our pasta is dried at slow temperature for at least 60 hours, this process preserve the pasta characteristics. Industrial pasta are dried at high temperature to shorten the process, thus creating a product of lower quality.
Just add some truffle butter and truffle carpaccio for a Michelin's restaurant worthy dish that is sure to delight everyone. Buonissimo!
Gran Cucina has its root in a farm at the beginning of the XIX century. After buying a farm, the great grand father of the current generation started growing vegetables whilst the great grand mother started preparing local delicacies using their own grown products. Within a few years the reputation went outside the village, they started to supply nearby cities and villages. The family got bigger and so more help came.
Now, more than a century after, the same family and the same recipes are followed, using only the best local produces, including the very famous Alba truffle which is used in many products, from extra virgin olive oil to truffle honey to truffle butter.
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