Individual pieces of "tagliatelle" are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.
As for gastronomy, typical of this town are "taiadele coi fegadini" (tagliatelle in broth with leaver of chicken), and "sfogliatine", fragrant donuts prepared by many pastries in the town.
Over the years, tagliatelle has become considered a more common food.
In the manufacture of pasta such as tagliatelle, dough is rolled and then cut into thin strips, producing noodles.
Most notable is the preferred choice of pasta, which today is widely recognized as fresh tagliatelle.
It is typically served with rsti but is widely enjoyed with sptzle, tagliatelle, rice, or mashed potatoes.
The recipe only partially resembles the rag alla bolognese that is traditionally associated with tagliatelle.
It is like tagliatelle but is a thinner version.
