's children are titled : International format : Princes(ss) of Belgium, Archduke (Archduchess) of Austria-Este, Prince(ss) Imperial of Austria, Prince(ss) Royal of Hungary and Bohemia . Belgian format : Princes(ss

his mother Zita of Bourbon-Parma (a great-granddaughter of Maria Teresa of Savoy, Duchess of Lucca and Parma, who was a daughter of Maria Teresa of Austria-Este, Queen of Sardinia, who in turn was a daughter of Maria Beatrice Ricciarda d'Este and Archduke Ferdinand of Austria-Este, Duchess and Duke of Breisgau and Modena), Robert was a descendant of Ercole III d'Este, and the blood of last Este dukes thus joined again with the name Austria-Este.
Today, the bearer of this tradition is the eldest son of Archduke Robert of Austria-Este (1915–1996), Lorenz Otto Charles of Austria-Este (b. 1955), who is married to Princess Astrid of Belgium, the only daughter of King Albert II. In 1995, Lorenz received the additional title of Prince of Belgium.
Since 1991 the couple's children are titled :
International format : Princes(ss) of Belgium, Archduke (Archduchess) of Austria-Este, Prince(ss) Imperial of Austria, Prince(ss) Royal of Hungary and Bohemia .
Belgian format : Princes(ss) of Belgium, Archduke (Archduchess) of Austria-Este (Habsbourg-Lorraine)
The eldest of their children is Prince Amedeo of Belgium, Archduke of Austria-Este (b. 1986).
Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.[1]
Contents  [hide]
1 Origins
2 Texture and serving suggestions
3 See also
4 References
Origins[edit]

Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931.
The recipe was called tagliolini di pasta e sugo, alla maniera di Zafiran (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates.[2] Over the years, tagliatelle has become considered a more common food.
A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimetre by 6 millimetres.[3]
Texture and serving suggestions[edit]

Since tagliatelle are generally made as fresh pasta, the texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich (and more vegetarian) options; such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese—a less rich carbonara), or simply pomodoro e basilico (with tomatoes and basil).
Author abbreviation (botany)    Mattioli
Pietro Andrea Gregorio Mattioli (Matthiolus) (Italian: [ˈ