Pasta
Tajarin al Tartufo Bianco d'Alba
Piedmont, Italy
Piedmont's egg-yolk-rich ribbon pasta dressed only with butter and shaved white Alba truffle. A ceremonial dish at the height of truffle season.
Original eatfuls sticker artwork
What it is
A closer look at Tajarin al Tartufo Bianco d'Alba.
Piedmont's egg-yolk-rich ribbon pasta dressed only with butter and shaved white Alba truffle. A ceremonial dish at the height of truffle season.
What to look for
Know it when you find it.
Paper-thin egg pasta, generous white truffle shavings, simple butter coating, no Parmigiano to mask the truffle.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tajarin al Tartufo Bianco d'Alba.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Antigua and Barbuda
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Piedmont, Italy
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Switzerland
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Rome, Italy
Amatriciana
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Parma, Italy
Anolini
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Parma's small filled pasta traditionally served in rich broth for holidays and important family meals.
Greece
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Αστακομακαρονάδα
Spaghetti tossed in a rich tomato sauce studded with chunks of local lobster, the showpiece dish of island tavernas such as Skyros and the Argolic gulf towns.
Somalia
Somali Pasta
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Somali pasta, a legacy of the Italian colonial period; spaghetti or other pasta served with a Somali-spiced meat sauce; the popular version is suugo suqaar — pasta with a sautéed meat sauce; Italian technique with Somali seasoning; often served with a banana on the side; a staple in the northwest and south; the pasta that bridges Italian and Somali culinary traditions.
Barbados
Bajan Macaroni Pie
Macaroni pie
Macaroni baked with cheddar, mustard, onion and a whisked egg custard until it sets firm enough to be cut in squares and served as a side.