Tajarin all’Albese

This recipe is very common in Piedmont. Homemade pasta is rolled into thin sheets, then cut with a knife into small ribbons, characterised by their irregularity. If you like, you can buy ready-made egg tagliolini, either fresh or dried, instead. The sauce is made of chicken livers and white truffle is often added, not surprisingly as Alba is the centre for white truffles.