Tagliatelle Solina celebrates Abruzzo’s heritage Solina wheat—stone-milled for aroma and a gentle, silky bite. Rolled and cut the traditional way, then slow-dried at low temperature to preserve flavour and fragrance. The ribbon shape hugs sauces for restaurant-level plating with weeknight ease.
 
SLOW-DRIED, LOW-TEMP: Tagliatelle Solina is dried gently for a supple, elastic texture and full wheat aroma
STONE-MILLED SOLINA WHEAT: heritage soft wheat from Abruzzo gives Tagliatelle Solina a naturally cereal-sweet, nutty note
SHAPE THAT LOVES SAUCE: broad ribbons of Tagliatelle Solina capture both light and creamy condiments
FAMILY & ENTERTAINING: cooks quickly—ideal for family dinners, Sunday lunches and effortless dinner parties
SMALL-BATCH FRESHNESS: we keep intentionally small stocks and partner with small producers for fresher arrivals
VENETIAN GOURMET BRAND: curated by Caravella Fine Food for authentic craft and flavour integrity
 
WHY IT'S SPECIAL:
 
Texture & shape: Tagliatelle Solina ribbons deliver a refined twirl and a silky, tender bite that holds light to medium sauces beautifully.
Clean-label simplicity: just flour and water; Tagliatelle Solina showcases real grain character without additives.
Craft process: traditional rolling and low-temperature drying enhance aroma and give Tagliatelle Solina a naturally porous surface for better sauce adhesion.
Territorial identity: made with Abruzzo’s iconic Solina wheat, celebrated for flavour, not yield.
 
HOW TO ENJOY (Chef-Simple Ideas)
 
 
Basil Pesto & Lemon: Toss Tagliatelle Solina with basil pesto loosened by 2–3 tbsp pasta water and a drizzle of EVOO; finish with lemon juice and fine zest.
Woodland Mushrooms & Thyme: Sauté mixed mushrooms in butter/olive oil with garlic and thyme; glaze with pasta water, then fold in Tagliatelle Solina and Parmigiano.
White Ragù (Bianco): Gently braise minced veal/pork with soffritto, white wine and rosemary; finish Tagliatelle Solina in the pan until glossy and silky.
Butter, Sage & Hazelnut: Brown butter with sage; toss Tagliatelle Solina with a splash of pasta water; top with toasted crushed hazelnuts and grated cheese.
 
Cook’s Tip: Always finish Tagliatelle Solina for 30–60 seconds in the sauce with a ladle of pasta water to create a silky emulsion; adjust salt and add a thread of EVOO before serving.