Tagliatelle pasta is wider than spaghetti, which has the advantage of collecting more sauce. Served with hearty meat sauce with porcini mushrooms and olive oil.
HISTORICAL NOTE
Tagliatelle pasta is a typical dish in Tuscany as well as in Romagna (the next region bordering Tuscany to the North). Variations to this dish include wild game based sauce during hunting season; typically wild rabbit (lepre) or wild boar.
WINE PAIRINGS
Depending on the sauce dressing used the wine selection can range from Chianti, San Giovese or Barbera wine to more robust wines such as Brunello, Super Tuscans and possibly Syrah.
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