Bolognese sauce tagliatelle made with eggs and northern Italy’s soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne. While the main complaint of traditionalists is against the use of spaghetti rather than fresh tagliatelle for the pasta, native Bolognese Piero Valdiserra has argued that "spaghetti could be considered traditional in Bologna", even though tagliatelle is the "most suitable" pasta. "Ragù alla bolognese" along with "béchamel" is also used by many Italian chefs to prepare traditional baked lasagna in Bolognese style. Gruppo Virtuale Cuochi Italiani
Pasta Bravo Fish House. Pasta Bravo Pasta Bravo was a fast casual restaurant of Irvine, California. At its height, Pasta Bravo operated 16 restaurants throughout the Orange and San Diego counties. Pasta Bravo was founded by Tim Aspel in 1988, at The Crossroads Center in Irvine. Some of the meals were Meat Lasagna and Chicken Parmigiana in addition to more contemporary offerings such as Chicken Basil Cream and Greek-Style Shrimp and Arugula. Pasta Bravo soon gained popularity and expanded to a total of 16 restaurants in Orange and San Diego counties. In August 2002, Pasta Bravo and Yum! Brands agreed to test