In 2010 tagliatelle al ragu alla bolognese was the official dish for IDIC. Typical regional dishes include home-made tagliatelle, cappelletti, lasagna and strozzapreti with the Romagna meat sauce. Both tagliolini and tagliatelle are traditionally made with egg pasta. Bavette is a type of pasta, a narrower version of tagliatelle. Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine. Over the years, tagliatelle has become considered a more common food.