“Spaghetti alla Bolognese? Well, people from Bologna have “Tagliatelle al ragù” if that is something you are asking for.”

No wonder how popular Tagliatelle are and why the world is gossiping about something exactly the same but with a different name. Bolognesi will gently smile and forgive your fault, but we will be happy if you call it Tagliatelle as it meant to be.

Tagliatelle are processed from the soul of Emilian fresh “pasta sfoglia” and attaches its heart to the symbol of Bologna with a width of 8mm after cooking, gracefully proportionate to Asinelli Tower. When cooked, it inherits the beauty of gold color, softness and charming curves from the hair of a real woman in history. Tagliatelle blended with ragù alla Bolognese and grated Parmigiano Reggiano cheese creates an unforgettable experience for those who taste the dish traditionally served right where it was born.


Despite the appeal of all the legends related to the invention of Tagliatelle dating back to the 15th century, they could have been recorded even before, precisely at the end of the Middle Ages. At the beginning they were a narrower variation of Lagane and were cooked with butter and Parmigiano Reggiano cheese. Starting from the 16th century, they begun their happy marriage with one of the best Bolognese sauces: Ragù. That is how Tagliatelle alla Bolognese were born.

The legend remains immortal. Regardless of whether it was a joke invented by the Bolognese illustrator and humorist Augusto Majani in 1931, the wonderful taste of Tagliatelle and gracefulness of their shape give us the courage to believe that it was born to mirror the hair of an angelic beauty.