Name: Pasta d’Autore
Address: Corso di Porta Ticinese, 16, 20123 Milano MI, Italy, MI
Telephone: 02 3595 3304
Price range: $$
Rating: 7

Pasta d’Autore

Italy

Tagliatelle al pesto is a traditional Italian pasta dish featuring long, flat ribbons of egg-based pasta tossed with a vibrant green sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. Originating from the Liguria region, particularly Genoa, pesto alla genovese is one of Italy’s most iconic sauces. The dish reflects the simplicity and freshness of Italian cuisine, often enjoyed in the summer months. Tagliatelle, though more common in northern Italian regions like Emilia-Romagna, pairs beautifully with the aromatic pesto, creating a fusion of regional Italian flavors.

Tagliatelle al pesto

<p>The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli is cooked or served in. Ravioli are usually served boiled with a sauce as a first course, or boiled and served in broth as a traditional winter dish. Ravioli fillings include diverse varieties of meat, cheese, and vegetables, and they vary from region to region. There are also sweet ravioli, which are usually deep-fried. Although no one is certain when the first ravioli were made exactly, the earliest written recipe for ravioli appears in a 14th-century document written by Francesco di Marco, a Tuscan merchant. Today, modern regional varieties are distinguished by their fillings, by the ingredients used in the dough (such as olive oil in southern Italy), and by their shape, which can be square, round, rectangular, or half-moon with straight or serrated edges.</p>

Pasta d’Autore

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Tagliatelle al pesto

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