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Tagliatelle — pasta with a romantic origin inspired by the hair of Lucrezia Borgia.


We begin the story with a legend from Italy. Ferrara, 1502. year. Adventurous beauty Lucrezia Borgia marries Duke Alfonso d’Estate. For that occasion, a Bolognese, poetic chef, fantasizing about the flaming waves of Lucrezia’s blonde, curly hair, creates pasta in the form of noodles, later called tagliatelle. Dedicating this special form of pasta to her, reminiscent of her luxurious curls, it was served for the first time on their wedding day in the form of rings on silver platters. So, in one of its versions, says the legend.

« Alienum phaedrum torquatos nec eu, detr periculis ex, nihil expetendis in mei. Mei an pericula euripidis.hinc partem ei est. Eos ei nisl graecis, vix aperiri consequat an. Eius lorem tincidunt vix at, vel pertinax sensibus id, error epicurei.» 

In Istria, tagliatelle or lasagna, as we still call them in Istria, is considered almost a homemade recipe, and our production follows the real, homemade way of making it. We are the only manufacturer in Croatia, along with only a few others in Italy, that produce tagliatelle ‘matasse’. We use the highest quality durum wheat grains and fresh eggs, and they are made by rolling the dough – which is the highest quality, but also the most difficult method of production. As a result, the pasta gains airiness and is ultimately better and more similar to handmade. The drying process is long and slow so that the used foods retain their nutritional properties. This is precisely why the texture of the tagliatelle is rough, as it should be, in order to absorb the sauce with which they are served as much as possible.

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