Tajarin appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Tajarin · Turin
Tajarin is Langhe and Monferrato's fine egg-yolk-rich pasta, traditionally cut very thin and tossed in butter with white truffle from Alba in season.
Tajarin (Piedmontese for taglierini) is fresh egg pasta brought to its highest expression in Langhe and Monferrato. The historic recipe uses 30 to 40 egg yolks per kilo of flour, giving the pasta its bright yellow and silken texture. It was originally festive food; today, with white truffle shaved on top, it is the canonical autumn Piedmontese plate.
Where to eat in Turin:
- Pastificio Defilippis
- Consorzio
- Tre Galline
- Le Vitel Etonne