CIPRIANI TAGLIOLINI WITHOUT YELLOW
The flavor, texture and delicacy of our pasta sheet to be tasted lightly. We separate the egg, using only the noble proteins of the egg white, to create a new, even simpler and tastier specialty. All shellfish can be served with tagliolini. The best way to cook them is to cook them quickly and as simply as possible with just a drop of wine, garlic, tomato and parsley, which enhances their taste.
