It’s not all about Michelin stars. I do try to check out the more casual places to and when in Alba a couple of weeks back several friends recommended that I try the local Piedmont tajarin pasta. A kind of cross between spaghetti, tagliatelle and capellini and typically made with a shit-ton (yes that’s a word) of egg yolks. Here at Osteria dell’Arco they use 40 egg yolks per 1kg of flour! Simply served with mountain butter or tomato & basil. I tried both. Both were delicious and for €38 you can have the pasta, veal tartare and panna cotta for dessert. I also tried the Rabbit with peppers & Taggiasca olives. Well worth checking out this very simple Osteria when in Alba.
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Michelin Guide - 🍽
OAD - 44 (heritage list)
W50Best -
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