Tagliatelle verdi all’emiliana, Tajadeli verdi

Emilia-Romagna is a region in northern Italy known for its rich culinary traditions. One of the most famous dishes from this region is tagliatelle verdi all’emiliana, which can be found in various towns and communes. In Bologna, you can try this delicious pasta dish at Trattoria Anna Maria or Osteria dell’Orsa. In Modena, Ristorante Da Danilo and Trattoria Aldina are popular places to enjoy tagliatelle verdi all’emiliana.

Tagliatelle verdi all’emiliana is a pasta dish made with green tagliatelle noodles, typically served with a rich meat sauce. The pasta is made by adding spinach to the dough, giving it a vibrant green color. The sauce is usually made with ground beef, pork, and tomato, simmered slowly to develop a deep flavor. Parmigiano-Reggiano cheese is often grated on top to add a touch of creaminess.

Another traditional dish from Emilia-Romagna is tajadeli verdi, a type of pasta similar to tagliatelle but with a slightly different shape. This pasta can be found in Parma, at Trattoria Corrieri or Trattoria del Tribunale. Tajadeli verdi is often served with a simple butter and sage sauce, allowing the flavors of the pasta to shine.

Both tagliatelle verdi all’emiliana and tajadeli verdi have received the PAT (Traditional Agri-Foodstuffs) recognition, which guarantees their authenticity and adherence to traditional production methods. The specifications for these dishes include using specific ingredients, such as spinach for the green pasta and high-quality meat for the sauce. The pasta must also be made by hand and cooked al dente.

– “Tagliatelle verdi all’emiliana” – www.gazzettadiparma.it
– “Tajadeli verdi” – www.emiliaromagnaturismo.it