Originating from Italian cuisine, the white tagliatelle alla boscaiola I’m a tasty and rich first course, characterized by a tasty and consistent preparation, designed to satisfy the palate in the colder months of the year. The story of this one winter recipe has its roots in the culinary traditions of the regions of the Bel Paese, particularly evident in the wooded areas where the main ingredients are easily available and evokes its particular name, “lumberjack”.

The base of the dish is represented by tagliatelle, a pasta chosen for its ability to retain sauce. There sausage, selected for its robustness of flavour, is then subjected to an initial cooking phase, during which it is crumbled until it obtains a uniform consistency. In this way, it releases its juices, enriching the sauce with an enveloping flavour. THE mushroomstypically porcini mushrooms or mushrooms, are subsequently added, giving the dish an earthy note, integrating harmoniously with the flavor of the sausage. THE peaswith their sweet flavor and tender texture, add a note of freshness.

The final touch is given by cream which, dosed carefully, binds the ingredients and amalgamates the flavours. White tagliatelle alla boscaiola are particularly suitable for serving during the winter months, as a first course in a menu to be enjoyed during the colder days, helping to create a welcoming and satisfying atmosphere. Cook with us and bring this delicacy to your tables.