Pasta au gratin, in this case a nice plate of tagliatelle, it’s an easy and fast recipe that permits to re-use the food of the day before, creating a new and tasty plate.

Chef Bruno Barbieri has created for us, at Restaurant ARQUADE – Relais & Chateau VILLA DEL QUAR in Verona, an interesting variant: Tagliatelle au gratin with Traditional Balsamic Vinegar.



First of all, roll the egg pasta with the rolling pin until it reaches a thickness of 1.5mm and cut the tagliatelle.

Separately, make a bottom of celery, carrots, onion, shallot, lard and bay leaf, wilt well and add the chicken giblets and sage. In addition, proceed by drying and adding the tomato pasta and wet with a little ‘broth and add salt, pepper and nutmeg. Sauté the noodles cooked in salted water with the ragout sauce and then place them in a buttered mold and wait for them to coalesce. As a result, turn out the pie on a buttered plate, sprinkle with Parmigiano Reggiano P.D.O. and bake in a 180 ° oven.


We suggest to put in the center of the dish the tagliatelle and season with olive oil and few drops of Traditional Balsamic Vinegar of Modena P.D.O.

How do you think about this creation?

Let us know if you found difficulties and, in particular, in what ways are you used to create this special pasta? The extra touch is given by the Traditional Balsamic Vinegar of Modena P.D.O. This recipe has been chosen to combine with the Classic Traditional Balsamic Vinegar, aged in mixed wood barrels including Oak, Cherry, Juniper, Mulberry and Chestnut.