The Tipp
Tajarin with porcini mushrooms from the hillside
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One of the most beloved and requested seasonal first courses among guests of the summer pergola. The traditional fresh egg-pasta tagliolini, rich in yolks and prepared to achieve a rough, porous texture when chewed, perfectly capture the sauce. They are tossed in a pan with a generous, fragrant cascade of fresh porcini mushrooms sautéed to order with butter, garlic and a pinch of parsley, releasing intense, enveloping earthy notes.
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