These artisan egg tagliatelle, made with locally sources semolina flour and fresh eggs, follows an old Piedmont recipe. The strands of pasta are slowly dried at low temperatures over frames, creating a texture perfect for soaking up rich sauces such as bolognese or being enjoyed with truffle. Get some truffle butter and carpaccio for a Michelin star dish. 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.