Cipriani’s extra-thin and velvety egg pasta, ‘Tagliarelle,’ are delicate ribbon sheets characterized by both softness and firmness - two apparently opposite qualities - but something that true pasta lovers know perfectly.
A light and flowy pasta that wraps around your fork and wisps around your palette – it is best enjoyed lightly dressed - for example, with just good olive oil or butter, (or Truffle Butter!) and parmesan.
Cipriani's incredibly delicate pasta is Certified Organic, and made from semolina wheat and egg, rolled 80 times and then dried for 14 hours at a low temperature on exclusive machines designed by Cipriani.
Cipriani pasta should be cooked quickly like fresh pasta, for a silken yet supple texture (but never al dente) and then dressed lightly to fully enjoy the perfection. Add a bit of oil to the cooking water, and drain it gently.
One box (250 gr.) of the pasta can easily serve 5 portions as the "Primi" pasta course of a multi-course Italian Dinner - or can serve two as the primary course of an American style dinner.
In 1931, a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others like you would want to be served yourself. His vision of luxury in simplicity would touch the soul of people all over the world. At Harry's Bar in Venice, an Italian National Landmark since 2001, all clients are treated like royalty.