The pasta tradition in our area includes above all fresh egg pasta, linked to typical Sunday or festive occasions: tagliatelle, gnocchi, agnolotti take us back to family celebrations of long ago. They differ in ingredients and shape but are all made from simple, wholesome foodstuffs through a long and laborious preparation process typical of the cuisine of yesteryear.
The sauces, on the other hand, are based on old traditional Italian recipes: mayonnaise, ketchup, vinaigrettes, sauces... Typical local sauces include Bagnet Vert to accompany boiled meats, made with parsley and anchovies
