Tagliatelle di Alganori e Brodo di Pomodoro

**Tagliatelle di Alganori e Brodo di Pomodoro** is a traditional pasta dish from the Emilia-Romagna region of Italy, particularly associated with Rimini. The dish represents a refined approach to regional Italian cuisine, combining hand-rolled pasta with a delicate tomato broth.

The dish features tagliatelle—the characteristic ribbon pasta of Emilia-Romagna—prepared with alganori, a traditional technique or ingredient preparation specific to the region. The pasta is served in a light brodo di pomodoro (tomato broth), which distinguishes it from heavier cream-based sauces common in northern Italian pasta preparations. This lighter approach allows the quality of the pasta and the subtle flavors of the tomato broth to remain prominent.

A distinguished version of this dish relies on several essential elements: freshly made tagliatelle with proper elasticity and texture, high-quality San Marzano or locally-sourced tomatoes for the broth, and careful attention to the ratio of pasta to liquid. The broth should be flavorful yet delicate, allowing the pasta's handmade character to shine through.

The dish is emblematic of Rimini's culinary traditions, where such preparations reflect the region's agricultural heritage and commitment to traditional pasta-making methods. **Trattoria da Lucio** in Rimini is recognized as a notable venue serving this authentic preparation, as highlighted by the creator *Cosa mangiamo oggi?*, maintaining the dish's traditional character while honoring its historical roots in local gastronomy. Additionally, **Ristorante Abissi** in Soverato offers a version of the dish, also noted by *Cosa mangiamo oggi?*, demonstrating the dish's broader regional appeal beyond its Rimini origins.