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Tagliatella of Bologna

Tagliatella of Bologna

Discover the gastronomic delights awaiting guests at the Hotel Corona d'Oro. A culinary journey that also honors the rich traditions of Italian cuisine. Handed down through the ages, the official recipe for Tagliatella di Bologna has been meticulously preserved and deposited by the Bologna delegation of the Italian Academy of Cuisine.


Imagine the scene: a kitchen alive with the aromas of freshly prepared pasta and simmering ragù alla Bolognese. The heart of this classic dish lies in its simplicity and authenticity. The measurements of the cooked pasta are meticulously defined, ensuring that each strand embodies the essence of Bologna's gastronomic tradition. With a width of 8 millimeters (equal to the 12,270th part of the Asinelli Tower), every bite tells a story of craftsmanship and precision.

Classic Recipe

Let's dive into the culinary process. It all begins with the simplest of ingredients: eggs and flour. In a ritualistic manner, the flour is carefully mounded on a pastry board, awaiting the addition of room-temperature eggs. With skilled hands and an eye for perfection, the dough is worked until it transforms into a smooth and homogeneous mass. After a brief rest, the pasta is rolled out with precision, achieving a thinness that the people of Bologna affectionately describe as the ability to "see through it the Sanctuary of the Madonna di San Luca".


At this point, the stage is set for the final act: cooking. The tagliatelle, lovingly crafted from scratch, are cooked al dente in a pot of salted water and then adorned with a generous portion of homemade ragù and a sprinkle of Parmesan. Each forkful is a symphony of flavors, a tribute to the culinary heritage of Bologna.