They have been using, improving, promoting and worshipping pasta since the 12thcentury, approximately. Therefore, it is not by chance, that, no matter how skillful people might be at making pasta, the most delicious one can be  found at its home: it is equally simple and tasty.
Although the mystery of becoming known in southern Europe hasn`t been cleared up yet (there are passionate disputes on this topic), it is surely the food that everybody adores and anyone who gets to the sunny Italy tries it at least once.
And in Tuscany I found a recipe that makes me walk in the kitchen (mmm, o.k., I`m exaggerating): tagliatelle with wild mushrooms and truffle oil.

Ingredients: you need about 50 g dried mushrooms and 200 g mix of fresh, wild mushrooms, 600g tagliatelle, a few shallots, a bit of salt free butter, 100g cream, 20 ml truffle oil, 1 clove of garlic, 2 sprigs of thyme, 100ml of white wine, freshly grounded salt and pepper.

Making it is easy and it becomes more pleasant if you are leisurely sipping some wine while cooking it:
• first you soak the dried mushrooms (for about an hour)
• you simmer it over medium heat until the liquid is reduced, then you wash the fresh mushrooms under a jet of cold water.
• stew the shallots and the garlic in butter, add the thyme and the wine, let it cook until the liquid becomes lower.
• put the dried mushrooms (which  have been rehydrated in the water for about 10 minutes)
• then add the cream and sprinkle the pepper, the salt and the truffle all over.
• pass the sauce through a sieve, to removethe mushrooms and the shallots and whisk it until it foams, before serving.
• set the al dente tagliatelleon the plate, sauté the fresh mushrooms in olive oil, add the foam sauce and a bit of truffle oil.

Buon appetito!