{"id":638,"date":"2015-01-18T09:04:18","date_gmt":"2015-01-18T09:04:18","guid":{"rendered":"http:\/\/www.dearitaly.com\/?p=638"},"modified":"2015-06-19T20:07:27","modified_gmt":"2015-06-19T20:07:27","slug":"tajarin-nebbiolo-langhe","status":"publish","type":"post","link":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/","title":{"rendered":"I Tajarin: only in the Langhe and with a cup of Nebbiolo"},"content":{"rendered":"<div class=\"entry-content\" itemprop=\"text\">\n<p style=\"text-align: center\"><img loading=\"lazy\" class=\"aligncenter  wp-image-644\" title=\"tajarin-al-tartufo\" src=\"http:\/\/www.dearitaly.com\/wp_ms\/turin\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo.jpg\" alt=\"tajarin-al-tartufo\" width=\"2592\" height=\"1728\" srcset=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo.jpg 2592w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo-300x200.jpg 300w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo-1024x682.jpg 1024w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo-700x466.jpg 700w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo-332x221.jpg 332w\" sizes=\"(max-width: 2592px) 100vw, 2592px\" \/><\/p>\n<p>Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. <em>Tajarin<\/em> are quite similar to tagliatelle but cutted very thin: consider that the strands should be about 2 mm wide.\u00a0Cutting them so thin is a demonstration of skillness of the cook\u00a0and in the past every woman who frequented a kitchen (i.e. all but the wealthy) learned this art for sure.<br \/>\n<em>Tajarin<\/em> are typically served with butter and truffles (<em>tajarin ai tartufi<\/em>), with mushrooms (<em>tajarin ai funghi<\/em>) or with meat roast sauce (<em>tajarin al sugo di arrosto<\/em>), but also with tomato and sausage sauce (<em>tajarin al rag\u00f9 di salsiccia<\/em>).<\/p>\n\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/?share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-638\" class=\"share-facebook sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-638\" class=\"share-twitter sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-638\" class=\"share-linkedin sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\"><span>LinkedIn<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\" itemprop=\"text\">\n<p>Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. Tajarin are quite similar to tagliatelle but cutted very thin: consider that the strands should be about 2 mm wide.\u00a0Cutting them so thin is a demonstration of skillness of the cook\u00a0and in the past &#8230;<\/p>\n\n<\/div>\n","protected":false},"author":2,"featured_media":644,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[7],"tags":[37,39,49,51],"jetpack_featured_media_url":"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5cExe-ai","jetpack-related-posts":[{"id":567,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/","url_meta":{"origin":638,"position":0},"title":"Agnolotti alla Piemontese: to taste it is a must!","date":"January 11, 2015","format":false,"excerpt":"Agnolotti are a kind of ravioli typical of the Piedmont, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. The origin of the name may come from the name Angelot from Monferrato, who is said to be the inventor of the\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"Agnolotti alla piemontese","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":572,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/","url_meta":{"origin":638,"position":1},"title":"Paste di Meliga: traditional biscuits","date":"January 11, 2015","format":false,"excerpt":"The recipe of Paste di Meliga is centuries old: they are traditional biscuits prepared in farmhouses with the ingredients that can be found in the house, maize and wheat flour. In the Barge area, in the Langhe, they are known as batiaje, since they were used to be offered during\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/DSC0161-1024x678.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":561,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/gianduiotti-turin\/","url_meta":{"origin":638,"position":2},"title":"Gianduiotti: a sweet chocolate speciality of Turin","date":"January 11, 2014","format":false,"excerpt":"Gianduiotto is a Piedmont's chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored. They are a speciality of Turin and take their name from gianduja, the preparation of chocolate that is used for Gianduiotti and other sweets (including\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"Gianduiotti - Turin","src":"https:\/\/i1.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/co_0020_93_0020_giandiuotti.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1204,"url":"http:\/\/www.dearitaly.com\/piedmont\/langhe-wine-district\/langhe-hills\/","url_meta":{"origin":638,"position":3},"title":"The Langhe hills","date":"October 21, 2014","format":false,"excerpt":"Just 50 km from Turin, the Langhe is a hilly region very picturesque, famous worldwide for its vineyards and hazelnut trees, which produce some of the best red wines in the world and the nuts used mainly by Ferrero, large candy factory of world renown. Visit the Langhe is to\u2026","rel":"","context":"In &quot;Langhe wine district&quot;","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/le-langhe.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":128,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/","url_meta":{"origin":638,"position":4},"title":"Bagna Cauda: a Piedmont traditional taste","date":"November 19, 2014","format":false,"excerpt":"It is one of the most famous recipes of Piedmont cuisine and it consists in a\u00a0strong flavor sauce made of anchovies, garlic and olive oil. The name bagna cauda (or bagna caoda) in Piedmont literally means hot sauce, just because it is hot and accompanied with fresh seasonal vegetables, cooked\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":120,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/","url_meta":{"origin":638,"position":5},"title":"Vitello tonnato: an inimitable taste in Piedmont","date":"November 19, 2014","format":false,"excerpt":"A typical plate from Piedmont is the vitello tonnato, or vitel ton\u00e8. There are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional vitel ton\u00e8 in Italy are Alba and Garessio. The vitello tonnato is a\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"vitel ton\u00e9","src":"https:\/\/i2.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/638"}],"collection":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/comments?post=638"}],"version-history":[{"count":2,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/638\/revisions"}],"predecessor-version":[{"id":1494,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/638\/revisions\/1494"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/media\/644"}],"wp:attachment":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/media?parent=638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/categories?post=638"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/tags?post=638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}