‘Tajarin al burro e salvia’ classic Piedmontese pasta, Made with 40 egg yolks per kilo of flour. Tossed with butter, sage & parmigiano-reggiano, simply delicious #italianrestaurant #sanfrancisco #nobhill #italiancuisine #pasta #altovinosf #restaurant | AltoVino
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‘Tajarin al burro e salvia’ classic Piedmontese pasta, Made with 40 egg yolks per kilo of flour. Tossed with butter, sage & parmigiano-reggiano, simply delicious #italianrestaurant #sanfrancisco #nobhill #italiancuisine #pasta #altovinosf #restaurant | AltoVino
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