Tagliatelle — long, flat ribbons — from Emilia-Romagna, where Bologna's Chamber of Commerce once deposited a gold strand at the official width (8mm cooked) to settle arguments about it. This is the I Sapori del Vallo Sapori Antichi version. The traditional pairing is ragù alla bolognese: slow-cooked beef and pork with soffritto, wine, and a splash of milk. That's what it was made for, not spaghetti, despite what American menus tell you. Butter and sage works. Mushrooms in cream works. Anything rich enough to coat the ribbons.