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 Rigo Pasta Rigo Pastificio Rigo, also known as Pasta Rigo is a historic Italian pasta factory based in Crespano del Grappa. The company is currently chaired by Arrigo Rigo, while CEO is Pierangelo Rigo. The company was founded in 1929 as Pasta del Grappa, after Carlo Rigo, a local merchant who lost his fortunes during the 1929 crisis, along with his sons began producing pasta for the local market in small volumes. The sons of Carlo, Napoleon and Mario transformed the lab into a small factory, focusing on high quality standards, the brand has developed rapidly and has been extensively expanded.