The pasta served at La Tagliatella, Il Pastificcio and Trastevere is made in our central kitchen using a traditional family recipe, without preservatives or artificial additives. Furthermore, it is made from durum wheat semolina that is specially imported from La Puglia, the granary of Italy. It is kneaded, stretched and cut following traditional Italian pasta-making recipes, with the goal of bringing our pasta to your table with all of its flavor, texture and nutritious properties intact. In our central kitchen the cold is the only preservative we use, in this way guaranteeing optimum preservation. Additionally, we prepare the pasta following the recipe that Italian pastaios have passed from generation to generation, to keep it from breaking and to bring it to the table "al dente." We are also sure to maintain correct proportions between the dough and the interior so that the flavor of the pasta does not trap or hide the flavour of the filling. In La Tagliatella, Il Pastificcio and Trastevere, we select the best ingredients also from the heart of Italy to make our fillings: from Grana Padano Cheese from the Valley Po, to the delicious ricotta from Il Piamonte region,

to the Parmiggiano Reggiano from Parma or the authentic mortadella from Bologna. The essential maxim of our company has always been to guarantee the quality of our products. To accomplish that, our Quality Control Department carries out an exhaustive and rigorous effort, in each of our restaurants as well as in our central kitchen, to verify and control the quality.

Microbiological, organoleptic and physicochemical assessments, controls for traceability, reception and storage of prime materials, design and monitoring of the Quality Control System manuals (HACCP System), and plans for training in manipulation of food are only some of the exertions we make day after day to bring the best of Italy to the table with full safety and guarantee.