Camp’oro deals with bringing to your table the typical formats of regional pasta, in homage to Italian local traditions.
Tagliatelle Paglia e Fieno is a format originating from the northern regions, in particular from the gastronomic tradition of Emilia Romagna. Its name (“straw and hay”) refers to its characteristic color: partly a classic dough made from flour and eggs (yellow), partly a dough mixed with a spinach puree (green). The bronze drawing and the slow processing transforms Tagliatelle into a tasty first course.