Tagliolini fatti in casa al nero di seppia e ricci di mare

By | 28th May 2016

Enjoy this flavourful handmade pasta dish that combines the sophisticated fragrances of sea urchins and ink squids.  “Tagliolini fatti in casa al nero di seppia e ricci di mare” (in English, “Handmade Tagliolini with sea urchins and ink squid”) is expressly thought for sea lovers, as it masterfully merges two traditional Italian recipes, Pasta with ink squids and Pasta with sea urchins, in order to get as a result a dish that makes you taste all sea flavours on your palate.

“Tagliolini”, a thinner and more narrow version of the better-known “Tagliatelle”, is a type of Italian egg pasta long and flat that absorbs sauces very well. At our Italian restaurant, we make our “Tagliolini” by ourselves giving special care to get a final outcome that is both fresh and natural. Sea urchins are very appreciated shell fishes because of their unique flavour and their tender texture that has been compared to a kiss from the deep sea. They perfectly pair with the lightly crispy and savoury taste of ink squid.

In Italy, “Tagliolini fatti in casa al nero di seppia e ricci di mare” is a first course. After, enjoy one of our second courses with fish or seafood, like our fresh fish caught of the day that comes cooked fried or grilled, as you wish.

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