In millions of homes, a magical ritual takes place every day. It happens when, after boiling the water with the salt, you pour the pasta and wait for the right cooking point This is the moment of truth If you feel the natural flavor of the wheat, if it has been cooked evenly, this is the only way to perceive the incomparable taste of Quality. A simple drizzle of extra virgin olive oil will enhance the overwhelming goodness of every La Molisana pasta dish because La Molisana wins the salt and water test ... and the sauce comes next. Starting with Tagliatelle 103, the cornerstone of traditional Italian cuisine which, although of Emilian origin, are widespread in all regions of the boot. In Lombardy with borage, in Trentino Alto Adige with a very particular meat sauce, in Abruzzo and Molise, it is said that they were cooked in milk in times of famine. Our chef enhances them with spicy squid sauce with parsley.