A forkful of autumn
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Autumn pasta par excellence. Tagliatella — as is known, tagliatella is of the scorpion — velvety pumpkin cream that warms your heart and mushrooms sautéed to finish. One forkful and you're already stepping on the fallen leaves on a Sunday afternoon with a light drizzle.
<span data-teams=\"true\">Autumn pasta par excellence. Tagliatella — as is known, tagliatella is of the scorpion — velvety pumpkin cream that warms your heart and mushrooms sautéed to finish. One forkful and you're already stepping on the fallen leaves on a Sunday afternoon with a light drizzle.</span><!--EndFragment-->
The ingredients
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Tagliatelle
Tagliatelle prepared according to our recipe: using only water and our miscusi blend — organic Apulian durum wheat and ancient Sicilian varieties, stone-ground. Bronze-cut in our pasta factory.
Pumpkin cream soup
Pumpkin on canvas, creamy and chunky, the sauce you've waited all year for. That wonderful shade of orange that makes you say: 'Ah, autumn has arrived.'
