The Emilia-Romagna Table

A taste of Emilia-Romagna

In Emilia-Romagna, the table is an invitation to gather. Long ribbons of pasta, a comforting tomato sauce and the sweet acidity of balsamic vinegar create a generous meal inspired by the region’s love of everyday cooking. Keep it simple and let the company last.

Box contents

• Garofalo Tagliatelle Nido 500g
• Rodolfi tomato passata or tomato sauce — final selection to be confirmed
• De Nigris Bronze Balsamic Vinegar, 35% grape must, 500ml

Final product selection and pack sizes will be confirmed before this box becomes available to order. The recipe below serves 2–3; packs may provide ingredients for more than one meal.

Recipe: Tagliatelle al pomodoro, con un tocco balsamico

1. For 2–3 people, cook 250–300g tagliatelle in salted water according to the packet.
2. If using passata, simmer it with olive oil and a crushed garlic clove for 10–15 minutes. If using a prepared sauce, warm it according to its label.
3. Toss in the drained pasta and a splash of cooking water.
4. Taste before adding a few drops of balsamic vinegar. Serve optional grated cheese separately. This is a tomato-based pairing, not a meat ragù.

Extra ingredients to have at home (not included): Salt; olive oil and garlic if using passata; optional grated cheese.

Dietary & allergen notes

Wheat/gluten: present in tagliatelle. Egg: check the exact pasta label; the pasta shape alone does not establish whether it contains egg. Check balsamic vinegar for sulphites. Vegetarian or vegan suitability depends on the final pasta and sauce labels; added cheese contains milk.

Ingredients & allergies

Please read the packaging of every product in your box before use to check the full ingredients, allergens and any may-contain warnings. Check the labels of any extra ingredients you add too. Dietary notes refer to the planned pairing and do not replace the product labels.