Black carrot tagliatelle
Made with durum wheat semolina, pasteurized eggs at three hundred fifty grams per kilogram and black carrot flour at sixteen percent from Azienda Agricola Aureli Mario.
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Producers · Avezzano (AQ)
Artisan workshop for fresh and dried pasta in Avezzano since 1985
Eccellenza Italianacertificata 2026–2027ID 26167
Read on
The place
La Fraiola is an artisan workshop for fresh and dried pasta operating in Avezzano since 1985. Founded by siblings Adelina and Mario Cimaroli, it uses single-process technology, a cold-working method that preserves the organoleptic qualities of the raw materials. The original recipes of the Marsica territory come to life in black carrot, saffron and Sarawak black pepper tagliatelle. The sales outlet offers filled pasta, artisan sweets and products of Abruzzese tradition.
The origins
La Fraiola was founded in 1985 in Avezzano from an idea by siblings Adelina and Mario Cimaroli.
Why you can trust it
La Fraiola is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
La Fraiola is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
La Fraiola uses single-process technology, a cold-working method that preserves the organoleptic qualities of the raw materials and ensures the finished pasta has no stickiness.
The original recipes draw on the Marsica territory. The black carrot, present at sixteen percent in the tagliatelle named after it, comes from Azienda Agricola Aureli Mario. Pasteurized eggs go into the dough at a ratio of three hundred fifty grams per kilogram of durum wheat semolina.
The artisan workshop in Avezzano produces fresh and dried pasta using traditional methods, applying techniques that respect the timing of the raw material and ensure superior bite when cooked.
Besides pasta, La Fraiola makes artisan sweets including panettone and pastries, extending its offering to products of Abruzzese tradition.
What is made here
Services and features
Made with durum wheat semolina, pasteurized eggs at three hundred fifty grams per kilogram and black carrot flour at sixteen percent from Azienda Agricola Aureli Mario.
Saffron, Sarawak black pepper and spinach tagliatelle, unique shapes that interpret quality ingredients in distinctive recipes.
Ricotta and spinach ravioli, tortellini and other filled specialties made in the workshop with egg pasta and hand-worked fillings.
Artisan panettone, tarts and pastries follow traditional Abruzzese recipes, rounding out the sales outlet's offering.
The proof
What visitors say
«The ricotta and spinach ravioli are number one in Italy, nothing rivals them, my family and I make the trip from Rome for their fresh filled pasta.»
«Egg pasta of consistently excellent quality. Ravioli beyond comparison. The sweets are delicious too. Kindness, passion and professionalism.»
«Exquisite tortellini, generously filled, dough just right, neither too thin nor too thick, and a sour cherry tart that melted in the mouth!»
«Everything exceptional, service, courtesy, familiarity, tradition, high quality of raw materials and finished products.»
Reviews appear in the language each guest wrote them in.
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