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CIPRIANI – TAGLIOLINI EGG WHITE PASTA

$13.00

CIPRIANI TAGLIOLINI WITHOUT YOLK
The flavor, texture and delicacy of our sheet of pasta to be enjoyed lightly. We separate the egg, using only the noble egg white proteins, to create a new, even simpler and tastier specialty. All shellfish can be served with tagliolini. The best way to cook them is to cook them quickly and as simply as possible with just a drop of wine, garlic, tomato and parsley, which highlights their taste.

CIPRIANI TAGLIOLINI WITHOUT YOLK
The flavor, texture and delicacy of our sheet of pasta to be enjoyed lightly. We separate the egg, using only the noble egg white proteins, to create a new, even simpler and tastier specialty. All shellfish can be served with tagliolini. The best way to cook them is to cook them quickly and as simply as possible with just a drop of wine, garlic, tomato and parsley, which highlights their taste.

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Description

On May 13, 1931, Giuseppe Cipriani senior opened Harry’s Bar in Venice. Over the years, Harry’s Bar became the pace where aristocrats, artists, wirters, painters, kings and queens would meet – some of the notables were Katherine Hepburn, Peggy Guggenheim, Orson Wells and Ernest Hemingway.

Four generations of Cipriani’s have turned a restaurant into a universally recognized icon of hospitality, which nobody has yet succeeded in replicating. The obsessive attention to detail and uncompromising quality has led to the establishment of Cipriani Food. Luxury in simplicity finds it core meaning in the highest quality Artisanal food products.

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