Marco Giacosa’s Tajarin are soft and light “golden threads,” cut and nested strictly by hand.

They are a signature dish of the culinary tradition of the Langhe to be enjoyed with porcini mushrooms or with simple melted butter and Parmigiano Reggiano cheese enhanced by a final grating of White Truffle of Alba.

They are also excellent with a tuna sauce, chicken liver sauce or paired with fish with squid,clams and olives.

Also try them with Truffle Butter.

250 g package.

Ingredients: soft wheat flour type “00,” EGGS 33%, durum wheat semolina.

Produced in a laboratory where squid ink is also used.

Nutritional values for / Nutritional values for / Nährwerte für / Valeurs nutritionnelles pour

100 g

Energy / Energie / Énergie

1261 kj

297 kcal

Fats/ Fat / Fett / Matières grasses

  • of which saturated fatty acids
  • Of which saturates fatty acids
  • davon gesattigte Fettsauren
  • dont: acides gras saturés

4,6 g

1,5 g

Carbohydrates / Carbohydrate / Kohlenhydrate / Glucides

  • of which sugars
  • of which sugar
  • davon Zucker
  • dont: sucres

56 g

1,3 g

Proteins / Proteins / Eiweib / Protéines

11 g

Salt/ Salt/ Sel

0,06 g