One of the most passionate food artisans I have ever encountered is Mauro Musso, the proprietor of Casa dei Tajarin, a small pasta operation he runs out of the ground floor of his parents’ home in Alba. There, he makes the traditional pasta of Piedmont’s Langhe region using rare flours (sourced from Mulino Marino nearby) and organic eggs. On Thursday November 17 at 8:30pm Mauro will bring his amazing tajarin to Rome. He will be hosting a pasta dinner at Beppe e I Suoi Formaggi in the Ghetto. Mauro sent me the menu yesterday and I’m sure the evening will be a fascinating and carby gastronomic journey through the Langhe. Though some of the tasting will be in Italian I will be there (with Mamma Parla!!) to translate for English speakers. Here’s what we’ll be eating:

Tajarin di Farro “Monococco” selezione Enkir coltivato in Alta Langa all’olio di Taggiasca e pepe nero
Einkorn flour tajarin with Taggisca olive oil and black pepper
No wine pairing so as not to interfere with the pure aromas of the Enkir pasta

Tajarin di Grano Tenero “Gentil Bianco” al burro di Beppe e tartufo d’Alba
“Gentil Bianco” soft wheat tajarin with Beppe’s butter and white Alba truffles
Chauvet Champagne Brut

Tajarin di Grano Tenero “Rosso delle Langhe” al sugo di Stoccafisso
“Rosso delle Langhe” soft wheat tajarin with stockfish sauce
Domaine des Fossiles Chardonnay (2009)

Casarecce di “Segale Bianca” e pesto genovese o alle erbe aromatiche
Rolled pasta of white rye with pesto or aromatic herbs
Weingut Tesch “Unplugged” (2007)

Tajarin di Farro “Monococco” selezione Enkir al condimento di verdure miste
Einkorn flour tajarin with mixed vegetables
I Clivi “Galea” (2004)

Tajarin ai “Sapori Antichi” con ragù di coniglio grigio alla monferrina
Einkorn, spelt, kamut, and rye tajarin with rabbit ragù
Cantina Baldo Rivella Barbaresco “Montestefano” (2004)

Tajarin alle tre varietà di Grano Turgido “Khorasan” con ragù alle tre carni
Three khorasan flour tajarin with three meat ragù
Cantina Giulio Viglione Barolo (2004)

Piccolo ventaglio di formaggi e un dolce
Small cheese tasting and dessert

The cost of the dinner, including wine parirings, cheese, and dessert, is €40 and can be booked directly through the venue. Contact Beppe e I Suoi Formaggi at +390668192210. Come taste Mauro’s amazing pasta. And if you can’t make it, you can purchase his pasta at Beppe e I Suoi Formaggi and (soon) at Pizzarium. Also look for it on the menu of Open Baladin soon.

Explore related categories:
Carbs · Gastronomic Traditions · Piedmont · Rome & Lazio · Wine & Spirits

11 Comments:

Leave a Reply

Notify me of followup comments via e-mail. You can also subscribe without commenting.