Chef Atavi Umami Tagliatelle

UMAMI is part of Atavi’s tagliatelle collection. The wheat is remastered by Koji fermentation*, ATAVI Umami reveals richer complexity with notes of hot bread crust, macadamia and miso. Umami is fermented for 40 hours for a richer depth and flavour.

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Made in Italy31% protein280 gr.6 min. ― al denteProduced in small batches100% Italian durum wheat
  • Fragrance: yeast, black bread, chestnut, macadamia, fruitiness, botargo.
  • Taste: concentrate, elegant sweetness, chocolate, hot bread crust, caramelised hazelnut, candied adzuki beans, miso, fullness, smoothness.

Durum wheat semolina (65%), koji (25%) (nixtamalized durum wheat fermented with A.Orizae), powdered wheat gluten

For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of soy, egg, milk, nuts, sesame seeds, celery and mustard.

100g 70g %RI*/70g
Energy 1490 kJ/352 kcal 1043 kJ/247 kcal 12%
Fat 1.8g 1.3g 2%
- of which saturates 0.3g 0.2g 1%
Carbohydrate 63g 44g 17%
- of which sugars 0.7g < 0.5g 1%
Fibre 5.7g 4.0g
Protein 18g 13g 26%
Salt 0.02g < 0.01g 0%

How it’s made

The Source

The durum wheat is harvested in Italy. We only use Italian durum wheat from organic farming.

The Technique

The wheat is remastered by koji fermentation.

* Koji fermentation: The word 'koji' actually refers to the solid-state fermentation involving both A. oryzae and the fermented materials that could be represented by rice, soybean, or wheat.

The Process

The dough is gently rolled then cut into tagliatelle form.

The Result

Each of the ancient techniques used to create ATAVI Tagliatelle needs …. Time. Each natural process, carried out in Italy, requires time, patience and skill to be completed.

The Source
The Technique
The Process
The Result

Atavi Umami

Enriched with the nutty complexity of koji fermentation.