Black truffle tagliolini are fine, silky egg ribbons, bronze-drawn and slow-dried for a refined al dente bite. Made with durum wheat semolina, fresh eggs, and real Black truffle for a naturally delicate aromatic profile. The strands cling to sauce—weeknight-easy, restaurant-level plating.
 
BRONZE-DRAWN & SLOW-DRIED: Black truffle tagliolini have a micro-rough surface for superior sauce grip and aroma retention
EGG PASTA DOUGH: richer flavour and a supple, silky texture in every forkful of Black truffle tagliolini
NATURAL TRUFFLE AROMA: authentic delicate black truffle notes; elegant, savoury finish - no harsh aftertaste
FAMILY & ENTERTAINING: black truffle tagliolini cook in 3–4 minutes - perfect for quick gourmet dinners
SMALL-BATCH FRESHNESS: we keep intentionally small stocks and partner with small producers for fresher arrivals
VENETIAN GOURMET BRAND: Caravella Fine Food, a famous gourmet brand from Venice, bring the best of italian gourmet to your table
 
WHY IT'S SPECIAL:
 
Texture & shape: fine ribbons of Black truffle tagliolini capture butter, cream, and light sauces beautifully and plate with elegant gloss
Clean-label simplicity: short ingredient list lets the truffle character shine in black truffle tagliolini
Craft process: bronze-drawing and low-temperature drying enhance aroma and create a surface that holds sauce
 
HOW TO ENJOY (Chef-Simple Ideas)
 
Truffle Butter & Parmigiano: Cook Black truffle tagliolini 2-3 min under al dente. Melt butter with a spoon of pasta water; toss pasta 30–60 sec, finish with Parmigiano and a thread of EVOO.
Creamy Porcini: Sauté porcini with garlic and thyme; add a splash of cream. Glaze Black truffle tagliolini with pasta water until glossy; finish with parsley.
White Ragù (Bianco): Gently braise minced veal/pork with soffritto and white wine. Toss in Black truffle tagliolini to coat; grate cheese to serve.
Lemon & Chive: Warm EVOO with lemon zest; add a ladle of pasta water. Toss black truffle tagliolini 30–60 sec; finish with lemon juice and chives.
 
Cook’s Tip: Always finish Black truffle tagliolini in the pan with your sauce plus a ladle of starchy pasta water to build a silky emulsion. Adjust salt; add Caravella Premium EVOO just before serving.