These artisan egg spinach tagliatelle, made with locally sources semolina flour and fresh eggs with the addition of spinach to give them their green colour and enrich their flavour, is a reinterpretation of the traditional tagliatelle. The strands of pasta are slowly dried at low temperatures over frames, creating a texture perfect for soaking up rich sauces and these spinach tagliatelle are delicious with cream based recipes.
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.