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Squid Ink Tagliatelle | Buongustaio Piemonte
Like the Squid ink, Linguine this Tagliatelle is infused with Squid ink to give a strong seafood taste. Add some prawns, muscles, and any other seafood to create a dream dish for fish lovers, or just have a more simple salmon pasta, whatever you choose this is the pasta for the taste of the sea.
 
Buongustaio Piemonte was founded in 1995 by Sergio De Domenico, his wife Paola, and their son Alessandro. Originally starting out selling jars of specialties of the area with no preservatives or dyes just a good quality sauce. Buongustaio Piemonte has since branched out into pasta which is packed with high quality fully traceable local ingredients.
 
500g

Squid Ink Tagliatelle | Buongustaio Piemonte

£5.95Price

Durum Wheat Semolina, Squid Ink 2.4% (Squid Ink 40%, Water, Salt)

May contain traces of Eggs, Soya and Mustard

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Ruxstons Delivery

We offer a frozen product delivery for our grass fed meats and meat boxes, with insulative woolcool and ice packs, our parcels are sent via DHL Next Day courier. The parcels are all tracked so you are able to be present for the delivery, we dispatch from Tuesdays to Thursdays to avoid weekend delays. If any of the meat arrives partially defrosted (but still chilled) it is perfectly safe to refreeze for later consumption without sacrificing quality.

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For our ambient pantry products, the delivery and packaging are priced without the cost of woolcool and ice packs. These are posted on a 24Hr service from Monday to Friday.

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Regenerative farms from Devon and Somerset

Meat and eggs exclusively sourced from our range of regenerative farm producers. With a priority to improving their environment and the climate, the animals are kept in sustainable ways with the highest welfare.

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We provide full transparency of the farming processes and believe this in-depth knowledge is a right for all consumers. By purchasing through our shop, you are directly promoting and supporting these farmers, therefore gaining business for an industry which is key for the future of farming.

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