Tagliatelle Giuseppe Verdi style

toss the tagliatelle into a pot with boiling salted water. While it is cooking, put 50g of butter in a frying pan, half of the asparagus, chopped, and a small piece of stock cube for flavour.
Julienne-cut the Culatello and set aside to flavour with butter and asparagus. Drain the tagliatelle and toss in the pan with the sauce.
Sprinkle a little Langhiparma Parmigiano Reggiano aged 30 months onto a serving dish and lay the tagliatelle on top. Decorate the dish with asparagus on the side, a slice of Culatello in the centre, a dusting of Parmesan and a little parsley.



  • 500g of green tagliatelle;
  • 150g Culatello from Busseto;
  • 200g asparagus;
  • 50g butter;
  • stock cube;
  • salt;
  • pepper;
  • Parmigiano Reggiano aged 30 months;
  • parsley.