About
La Tagliatella born from the experience of over two decades of expertise in the traditional cuisine of the regions of Piedmont, Liguria and Emilia Romagna. For us the authenticity and quality are the pillars of our way of understanding gastronomy. So we go through every corner of the Italian geography in search of the best ingredients, textures and tastes: from Parmigiano Reggiano DOP, cured in caves for 24 months, through our pizza dough, made with two different types of grain for its particular flavor and consistency; or tasty tomatoes "semi secco" of Puglia. We developed our menu with top quality raw materials, so you can enjoy your own delicious and generous dishes, perfect for sharing in a unique environment.
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