Camp’oro deals with bringing to your table the typical formats of regional pasta, in homage to Italian local traditions.
Tagliatelle is part of the gastronomic culture of Emilia Romagna, but it is known all over the world. It is made with eggs and flour dough, which is then rolled with a rolling pin until it becomes a thin sheet, which is then wrapped around itself, cut at regular intervals and finally unrolled. It is usually served with ragu, but it is also versatile enough for any kind of seasoning.