"Pe 'fa' is the delicacy of the recipe you don't need a graduate côca, and even if the thing is remedied you will lick your fork pure." Thus said one of Aldo Fabrizi's sonnets on Pappardelle all'uovo, the most representative format of Lazio and Tuscany, territories rich in game and therefore homelands of traditional meat-based recipes. Wild boar, mushrooms, sausage and truffles are just some of the condiments that can be used to create recipes with a unique taste, made even more special by the texture of this format.