Explore this historic Italian city as part of a luxury cruise
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The Advertiser
4 days ago
- The Advertiser
Explore this historic Italian city as part of a luxury cruise
Why go? Crotone, capital of its namesake province, offers pristine waters, rugged mountains and ancient ruins, such as the Castle of Charles V, revealing deep historical roots dating back to the 7th century BCE.
The Age
29-06-2025
- The Age
What is Tajarin al tartufo? This classic Italian pasta dish is pure indulgence
You think you have an indulgent dish already. You have fresh pasta made not just with eggs but extra egg yolks to heighten the silky, rich flavour of the tajarin (the Piedmont version of tagliolini). You then have a sauce made from butter – sometimes just pure butter, melted and tossed with hot pasta, though that butter can also be mixed with finely grated Parmigiano Reggiano cheese to really boost the umami and the fat content. That, right there, is one indulgent bowl of pasta. But now, how about you take an Alba truffle, found only from September to December around the Langhe region of northern Italy, prized for its rarity and flavour. How about you shave thin slices of that truffle over your buttery, eggy pasta, allowing it to heat softly and release its aroma and flavour. Now you have tajarin al tartufo, one of the most heavenly and indulgent dishes on the planet. First serve This type of pasta, tajarin, has been made in Piedmont since the 1500s, and was originally served with a basic ragu made with cheap cuts of meat: offal, poultry or rabbit. Truffles, meanwhile, are edible fungi that have been around for several hundred million years, and have been consumed by humans since about 2000 BCE when ancient Egyptians developed a taste. Truffles were later consumed by Greeks and Romans, fell out of favour during the Middle Ages, but then regained popularity during the Renaissance. The underground fungi have been cultivated, somewhat successfully, since the early 1800s. Order there During white truffle season in northern Italy, make a booking at La Ciau del Tornavento in Treiso, near Alba ( Order here
Sydney Morning Herald
29-06-2025
- Sydney Morning Herald
What is Tajarin al tartufo? This classic Italian pasta dish is pure indulgence
You think you have an indulgent dish already. You have fresh pasta made not just with eggs but extra egg yolks to heighten the silky, rich flavour of the tajarin (the Piedmont version of tagliolini). You then have a sauce made from butter – sometimes just pure butter, melted and tossed with hot pasta, though that butter can also be mixed with finely grated Parmigiano Reggiano cheese to really boost the umami and the fat content. That, right there, is one indulgent bowl of pasta. But now, how about you take an Alba truffle, found only from September to December around the Langhe region of northern Italy, prized for its rarity and flavour. How about you shave thin slices of that truffle over your buttery, eggy pasta, allowing it to heat softly and release its aroma and flavour. Now you have tajarin al tartufo, one of the most heavenly and indulgent dishes on the planet. First serve This type of pasta, tajarin, has been made in Piedmont since the 1500s, and was originally served with a basic ragu made with cheap cuts of meat: offal, poultry or rabbit. Truffles, meanwhile, are edible fungi that have been around for several hundred million years, and have been consumed by humans since about 2000 BCE when ancient Egyptians developed a taste. Truffles were later consumed by Greeks and Romans, fell out of favour during the Middle Ages, but then regained popularity during the Renaissance. The underground fungi have been cultivated, somewhat successfully, since the early 1800s. Order there During white truffle season in northern Italy, make a booking at La Ciau del Tornavento in Treiso, near Alba ( Order here
