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==Origins==
==Origins==
The term ''tagliatelle'' can be traced back to the [[Renaissance]], with one of its first written records appearing in a treaty by [[Cristoforo di Messisbugo]], [[Steward (office)|steward]] of the [[House of Este]] in [[Ferrara]], published in 1549.<ref>{{cite book|url=https://books.google.com/books?id=J9g2AQAAMAAJ|first=Cristoforo|last= di Messisburgo|author-link1=Cristoforo di Messisbugo|title=Banchetti compositioni di vivande, et apparecchio generale|year=1549|location=Ferrara|editor=Giovanni de Buglhat et Antonio Hucher Compagni|page=12|access-date=14 November 2020|language=IT}}</ref> Tagliatelle are also mentioned in 1593 among the main pasta shapes by the [[Humanism|humanist]] [[Tommaso Garzoni]].<ref>{{cite book|first=Tommaso|last=Garzoni|author-link1=Tommaso Garzoni|title=La piazza universale di tutte le professioni del mondo |location=Venice |year=1593|editor=Herede di Gio. Battista Somasco|url=https://archive.org/details/ScansioneGIII446MiscellaneaOpal|chapter=De' cuochi et altri ministri simili...|chapter-url=https://archive.org/details/ScansioneGIII446MiscellaneaOpal/page/n725/mode/2up?q=tagliatelle|page=686|access-date=14 November 2020|language=IT}}</ref>
The term ''tagliatelle'' can be traced back to the [[Renaissance]], with one of its first written records appearing in a treaty by [[Cristoforo di Messisbugo]], [[Steward (office)|steward]] of the [[House of Este]] in [[Ferrara]], published in 1549.<ref>{{cite book|url=https://books.google.com/books?id=J9g2AQAAMAAJ|first=Cristoforo|last= di Messisburgo|author-link1=Cristoforo di Messisbugo|title=Banchetti compositioni di vivande, et apparecchio generale|year=1549|location=Ferrara|editor=Giovanni de Buglhat et Antonio Hucher Compagni|page=12|access-date=14 November 2020|language=IT}}</ref> Tagliatelle are also mentioned in 1593 among the main pasta shapes by the [[Humanism|humanist]] [[Tommaso Garzoni]].<ref>{{cite book|first=Tommaso|last=Garzoni|author-link1=Tommaso Garzoni|title=La piazza universale di tutte le professioni del mondo |location=Venice |year=1593|editor=Herede di Gio. Battista Somasco|url=https://archive.org/details/ScansioneGIII446MiscellaneaOpal|chapter=De' cuochi et altri ministri simili...|chapter-url=https://archive.org/details/ScansioneGIII446MiscellaneaOpal/page/n725/mode/2up?q=tagliatelle|page=686|access-date=14 November 2020|language=IT}}</ref>
Among the legends about their origin, the most famous dates back to the 15th century. Lucrezia Borgia was traveling to Ferrara where she was to marry Duke Alfonso I d’Este. During a stop in Bologna, she visited Giovanni II Bentivoglio, who asked a famous Bolognese cook named Zerafino to prepare a special dish in Lucrezia's honor. Thus, inspired by the blonde hair of the future bride, Zerafino created tagliatelle.


A glass case in the [[Bologna]] [[chamber of commerce]] holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of {{cvt|8|mm|in|frac=16}} when cooked,<ref>{{cite web| url= https://itch.world/pasta-the-golden-tagliatella-scandal/|title=Pasta! The Golden Tagliatella scandal| website=itch.world|access-date=3 October 2021}}</ref> equivalent to {{cvt|6.5|–|7|mm|in|frac=64}} uncooked, depending on the hardness of the dough.<ref>{{cite web| first= Silvia| last= Donati| url=https://www.italymagazine.com/dual-language/so-what-correct-measurement-authentic-tagliatelle-bologna|title=So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?|website=Italy Magazine|access-date=3 October 2021}}</ref>
A glass case in the [[Bologna]] [[chamber of commerce]] holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of {{cvt|8|mm|in|frac=16}} when cooked,<ref>{{cite web| url= https://itch.world/pasta-the-golden-tagliatella-scandal/|title=Pasta! The Golden Tagliatella scandal| website=itch.world|access-date=3 October 2021}}</ref> equivalent to {{cvt|6.5|–|7|mm|in|frac=64}} uncooked, depending on the hardness of the dough.<ref>{{cite web| first= Silvia| last= Donati| url=https://www.italymagazine.com/dual-language/so-what-correct-measurement-authentic-tagliatelle-bologna|title=So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?|website=Italy Magazine|access-date=3 October 2021}}</ref>

Revision as of 07:39, 22 July 2024

Tagliatelle
The distinctive shape of tagliatelle pasta
TypePasta
Place of originItaly
Region or state
Main ingredientsFlour, eggs
VariationsFettuccine, pizzoccheri, tagliolini
Other informationLong and thin. Can be served with a creamy sauce and cheese.

Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.[2]

Origins

The term tagliatelle can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549.[3] Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni.[4] Among the legends about their origin, the most famous dates back to the 15th century. Lucrezia Borgia was traveling to Ferrara where she was to marry Duke Alfonso I d’Este. During a stop in Bologna, she visited Giovanni II Bentivoglio, who asked a famous Bolognese cook named Zerafino to prepare a special dish in Lucrezia's honor. Thus, inspired by the blonde hair of the future bride, Zerafino created tagliatelle.

A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of 8 mm (5⁄16 in) when cooked,[5] equivalent to 6.5–7 mm (1⁄4–9⁄32 in) uncooked, depending on the hardness of the dough.[6]

Dishes

The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork (such as Bolognese sauce), and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese), or simply pomodoro e basilico (with tomatoes and basil).

  • Traditional hand-cutting of tagliatelle
    Traditional hand-cutting of tagliatelle
  • Fresh handmade tagliatelle
    Fresh handmade tagliatelle
  • Tagliatelle served with meat sauce
    Tagliatelle served with meat sauce
  • Tagliatelle al ragù as served in their city of origin, Bologna
    Tagliatelle al ragù as served in their city of origin, Bologna

See also

Media related to Tagliatelle at Wikimedia Commons

References

  1. ^ The Classic Italian Cookbook, 1973 by Marcella Hazan
  2. ^ "An Emilian Secret La Sfoglia". www.albertotriglia.it. Archived from the original on 31 January 2021. Retrieved 26 January 2021.
  3. ^ di Messisburgo, Cristoforo (1549). Giovanni de Buglhat et Antonio Hucher Compagni (ed.). Banchetti compositioni di vivande, et apparecchio generale (in Italian). Ferrara. p. 12. Retrieved 14 November 2020.
  4. ^ Garzoni, Tommaso (1593). "De' cuochi et altri ministri simili...". In Herede di Gio. Battista Somasco (ed.). La piazza universale di tutte le professioni del mondo (in Italian). Venice. p. 686. Retrieved 14 November 2020.
  5. ^ "Pasta! The Golden Tagliatella scandal". itch.world. Retrieved 3 October 2021.
  6. ^ Donati, Silvia. "So, What is the Correct Measurement of Authentic Tagliatelle from Bologna?". Italy Magazine. Retrieved 3 October 2021.
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