Tagliatelle - a versatile classic. The wide, rough surface of this pasta absorbs any kind of sauce perfectly, which is why it is particularly popular in creamy, rich recipes. In northern Italy, for example, tagliatelle are popular with a hearty Bolognese - but this versatile pasta is also great with fresh pesto or a creamy lemon sauce with salmon or seafood. The great bite, the beautiful shape and the unmistakable taste experience are due not least to the best ingredients and its long tradition.
These tagliatelle from Pastificio De Luca are the result of using artisan techniques that have stood the test of time for over a hundred years. The rigorous selection of ingredients, the traditional process of bronze wire drawing and the slow drying at gentle temperatures guarantee the production of this high-quality pasta, which is characterised by its ideal "bite" and the typical rough surface that absorbs sauces particularly well. A special experience that delights all the senses and is also nutritious.
This is the classic line of the De Luca Pasta Factory: the packaging with the double square base is ideal for everyday use and leaves plenty of space for the product to be visible.
The Fratelli De Luca pasta factory is one of the most traditional companies in the production of dry pasta in Abruzzo and can draw on the experience of five generations since the mid-19th century. The ancient artisan tradition of Abruzzo pasta began in Picciano, a picturesque village in the middle of the green hills that slope down from the Gran Sasso d'Italia towards the Adriatic Sea, and has been passed on by the De Luca family until today. Currently, the company's headquarters are in Chieti.