Tagliatelle are a cornerstone of traditional Italian cuisine, even if of Emilian origin, they are very widespread in all the regions of the boot. In Lombardy with borraggine, in Trentino Alto Adige with a very special meat sauce, in Abruzzo and Molise it is said that they were cooked in milk in times of famine. Our chef enhances them with spicy sauce of squid with parsley.