The Tipp
Tagliolini allo scoglio
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Why try it
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An exceptionally rich first course, an icon of Sundays on the Riviera. Fresh egg tagliolini, with a porous, thinly rolled sheet, magnificently absorb the seafood cooking juices. The pasta is tossed with an opulent cascade of mussels, clams, squid and fresh crustaceans bound together with very little tomato. The enveloping texture of the pasta meets the firm savoriness of the catch, releasing an overwhelming iodine-rich aroma.
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