History places the first evidence of the presence of Tagliolini in Piedmont and Molise. Thanks to their thin diameter and speed in cooking, egg nests are used to create traditional recipes revisited in a gourmet key but also combined with full-bodied sauces. The intense scent of fresh eggs and durum wheat semolina will captivate you right from the opening of the package, inspiring you in the kitchen. The recipe par excellence is the one that sees the Nests accompany Porcini Mushrooms and black Alba truffle flakes with a sprinkling of Abruzzo pecorino cheese and a drizzle of INTOSSO PrimoGrano Rustichella d'Abruzzo monocultivar Extra Virgin Olive Oil.