Parco Naturale Regionale dell'Antola

The taglierini are an egg pasta which is cut in the shape of thin stripes. There is also the green version made by adding borage or common nettle in the dough.

Production area: Liguria's whole hinterland.

Curiosities: the name tagliolini comes from the verb "tagliare" (to cut), the necessary action to prepare this pasta, which was served during holidays.