Pressenda's tradition was founded in 1931 by Natalino Pressenda in the former dairy of Roddino. The same tradition was handed down through the family and has now reached the third generation in the form of the renowned Tajarin of the Langhe: eggs, flour and a love of tradition.
Discover the new 250 g format
Ingredients:
Durum wheat semolina, egg (20%)
Format:
250 g
Perfect pairing:
White ragout with Bra sausage | Alba white truffle and beurre noir
Accompany with
a good glass of Barolo d'Alba: deep ruby red with a floral, slightly fruity bouquet and exceptional tannins, the perfect partner for Egg Tagliolini Antica Ricetta 1931.
