Tagliatelle, Tajadèli, Tajadël, and Lasagni are traditional pasta dishes that originate from the Emilia-Romagna region in Italy. Emilia-Romagna is known for its rich culinary heritage, and these pasta dishes are a testament to the region’s gastronomic excellence.
Tagliatelle is a type of pasta that is long and flat, similar to fettuccine. It is typically served with a rich meat-based sauce, such as Bolognese sauce. This dish can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma. Local stores and shops where you can find tagliatelle include Alimentari Rossi in Bologna and La Dispensa di Amerigo in Savigno.
Tajadèli and Tajadël are traditional pasta shapes that are unique to the Emilia-Romagna region. Tajadèli are square-shaped pasta, while Tajadël are triangular. These pasta shapes are often served with simple sauces, such as butter and sage or tomato sauce. You can find Tajadèli and Tajadël in towns like Reggio Emilia and Piacenza. Local stores and shops where you can find these pasta shapes include La Bottega di Adelina in Reggio Emilia and La Dispensa di Amerigo in Savigno.
Lasagni, or lasagna in English, is a popular pasta dish that consists of layers of pasta sheets, meat sauce, and cheese. It is a staple in Emilia-Romagna cuisine and can be found in various towns and communes in the region. Some recommended stores and shops where you can find lasagna include La Bottega di Adelina in Reggio Emilia and Salumeria Garibaldi in Parma.
These traditional pasta dishes from Emilia-Romagna have received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees their authenticity and traditional production methods. The specifications for these dishes include:
– Tagliatelle: Made with eggs, flour, and salt. The dough is rolled out and cut into long, flat ribbons.
– Tajadèli and Tajadël: Made with eggs, flour, and salt. The dough is rolled out and cut into square or triangular shapes.
– Lasagni: Made with eggs, flour, and salt. The pasta sheets are layered with meat sauce and cheese.
Sources:
– “Traditional Emilia-Romagna Recipes.” Emilia Romagna Tourism. www.emiliaromagnaturismo.it/en/gastronomy/traditional-recipes
– “PAT – Traditional Agri-Foodstuffs.” Ministry of Agricultural, Food and Forestry Policies. www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/11068