Another italian classic: Tagliatelle ai Funghi. The autumN flavor of mushrooms meets the delicacy of a long, flat pasta. Definitely one of my favourite main, a dish that delivers a great taste whether the pasta is made with durum wheat semolina or eggs. Preparing a great mushroom sauce isn’t difficult at all, it’s all about good quality ingredients.
I was lucky enough to quickly shop at “Capodichino” Airport in Naples and bring with me these Tagliatelle from Gragnano, a town near Naples probably founded around 89 AD in a hilly area made extraordinarily fertile by the presence of volcanic debris.
The symbol of this city is via Roma. This road was specially designed to be the best natural pasta drying space. Old pictures taken at the beginning of the 1900 show this road cluttered with rows of barrels of spaghetti dried in the open air. Yet very year inhabitants of Gragnano celebrate the Feast of Pasta to relive the moments when people hung the pasta to dry on their balconies.