Ravioli are Italian dumplings with a filling inside. To make our ravioli we use water, eggs, durum flour and a filling made of seasonal vegetables mixed cheese (ricotta or goat's cheese). We also offer vegan ravioli made without eggs and with potatoes as a substitute for cheese. Ravioli taste best with tomato-based sauces or simple sauce made of butter and…
The queen of all pasta: spaghetti. It's a versatile type of pasta that goes with almost anything. However, the winners are simple tomato sauces, arrabbiata or ragu'.
Tagliatelle is a long and flat type of pasta. While it originated in the northern regions, it is now popular all over Italy, especially in Emilia Romagna region. Tagliatelle is a wonderfully versatile pasta, which can handle any sauce really well.
Taglierini is a long and flat type of ribbon pasta. It is similar to tagliatelle, however thinner (2-3mm wide). One could say it's the smaller sister of tagliatelle. The typical way to serve it is with butter and truffles. It goes really well with light sauces, fish, special delicacies or is a great addition in soups.
The name "tagliolini" stems from an Italian verb taglie which means "to cut". It is a thin ribbon pasta, as long as spaghetti, however, it is only about 2-3mm wide. Traditionally, it was served in soups. It goes best with butter and truffles.