Fresh Egg Pasta with Parmigiano Reggiano and reduction with Aceto Balsamico
Fresh Egg Pasta with Parmigiano Reggiano and reduction with Aceto Balsamico
A thin and delicate layer of pasta, made with eggs from Italian free-range hens, encloses the most extraordinary and delicious pairings, in this case mezzelune filled with Parmesan and balsamic vinegar reduction.