Tagliolini con Salsa di Trota e Verdure

Davanti brings trout together with zucchini, carrots, onions, leeks and celery in a light fish sauce. Extra-virgin olive oil rounds out the dressing, while the vegetables add sweetness and a gentle aromatic counterpoint to the fish.

Tagliolini belong to Italy’s family of thin ribbon pastas. The AtLiTeG historical vocabulary traces the name to a Florentine cookbook published in 1560, giving this delicate pasta shape a documented place in Italian cooking across the centuries. Chef Roberto pairs those slender strands with trout and vegetables so that each forkful gathers both pasta and sauce.