According to the ancient Albese recipe, the strips of fresh pasta, after being boiled, have to be soaked in pig’s blood. This detail is rarely used today, however if you ask around in Piedmont, the paradise of the truffle, you will sooner or later find this delicious dish made following original recipe. The soaking of the pasta gives it a reddish color and a particular taste too; the rest is the same: various types of pork and all the classic ingredients for an exquisite lasagne.