Tagliatella con Crema di Fiori di Sambuco e Asparagi Selvatici

Tagliatella con Crema di Fiori di Sambuco e Asparagi Selvatici is a seasonal pasta dish that originates from the Umbria region of Italy, specifically associated with the town of Capodacqua. The dish is a celebration of spring foraged ingredients, combining hand-rolled tagliatelle with a delicate cream sauce made from elderflower blossoms and wild asparagus.

The key ingredients are fresh egg tagliatelle, wild asparagus (asparagi selvatici), and elderflower blossoms (fiori di sambuco). A great version is distinguished by the balance of flavors: the floral, slightly honeyed notes of the elderflower must complement, not overpower, the earthy bitterness of the wild asparagus. The pasta should be cooked al dente and the cream sauce should be light enough to coat the noodles without being heavy.

A notable rendition is served at **Une**, a venue in Capodacqua, Italy, as highlighted by the food guide *Where The Foodies Go*. While this specific combination is a refined, modern interpretation of Umbrian foraging traditions, regional variations might include substituting the wild asparagus with other spring greens like nettles or ramps, or using a butter-and-broth emulsion instead of cream to keep the elderflower flavor more prominent. The dish is typically served as a primo piatto in late spring when both ingredients are at their peak.