Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)
A dish from the culinary capital, and original home of French cuisine, of Parma.
Egg tagliatelle (fresh egg pasta is virtually the only pasta used in Parma). Sauce is onion and chopped prosciutto sauteed in lots of butter, then a glass of wine is added and reduced. Then plenty of pepper and parmigiano