Idea Tourism Magazine

Food & Wine

Tajarin, the history of Piedmont in the plate

White flour and many eggs. The ancient rural wisdom of the Langhe, has managed to give life to a typical home-made pasta rich in flavor and color, perfect in every season.

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The most appreciated dressing? In addition to the excellent sauce, the most popular even with simple melted butter and cheese, perhaps resorting, in season, with Alba white truffle to make them even more fine.



Tajarin are thin stripes made with egg pasta, they are thiner than tagliatelle, but they are both yellow, due to the quantity of eggs used. Tajarin are generally served with ragù or with grated white truffles of Alba.

Area of production

Tajarin are a typical dish of the Langhe and Monferrato, even if they are produced in the whole Piedmont.

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