Cipriani’s extra-thin egg pasta ‘Tagliardi’ are an interpretation of the maltagliati. They come in squares of about 3 centimeters by 3. The particular format makes them very versatile, they are perfect accompanied with various legumes, and other textured sides. An organic pasta made from semolina wheat and egg, and this special one with spinach. The secret of Cipriani isn’t about what can be seen or touched, but what can be felt and sensed.
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