That was in 2000, when it reached only the kitchens of a privileged few: great chefs, noted gourmets and food experts.

 

In 2001, it arrived timidly, on tip toes, on a few restaurant menus and shelves of wine shops. 2002 was the year of Taganrog, the mellow, golden, velvety, buttery spaghetti that was greeted with emotion by the late lamented Vincenzo Agnesi, who had long sung the praises of Taganrog durum wheat. Glance through our recipes and you’ll see how many chefs have lent their genius and love to this by now legendary spaghetti.