The treasure of every land is the history of its products

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Tagliatelle with sausage

Difficulty: Easy Doses: For 4 people

400g of sausage

150g of canned tomato pulp, 

30g of butter, 

½ onion

1 carrot, 

1 celery stick, 

1 garlic clove, 

1 sprig of rosemary, 

4 sage leaves, 

3 tablespoons of oil

the juice of ½ lemon, 

80g of grated Parmesan cheese, 




We know practically everything about the art of pork butchers in the region. It is an ancient tradition that relives through skilful gestures every year from November to February, transforming into succulent sausages the meat of pigs reared mostly by small farms. The sausage differs for the different curing methods used, whose recipes are jealously guarded by the butchers. 

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