Italian pasta

Valle D’Aosta

Gnocchi of buckwheat flour dressed with fontina cheese, cream and white pepper.

Gnocchi alla Bava

Piemonte

Stuffed pasta dressed with meat sauce.

Agnolotti

Liguria

The name comes from the Genoese “strufuggia" , rub, the movement necessary to knead them . They are seasoned with basil, olive oil, grated cheese and pine nuts.

Trofie

Lombardia

Pasta made with buckwheat flour and wheat flour, dressed with vegetables and cheese.

Pizzoccheri

Emilia Romagna

The name comes from the verb “tagliare“(cut), since they are obtained by cutting the rolled pastry. They are seasoned with meat sauce and grated cheese.

Tagliatelle

Trentino Alto Adige

Pasta of rye flour filled with cheese, dressed with butter.

Ravioli

Veneto

Long pasta with a rough surface, dressed with duck sauce.

Bigoli

Friuli Venezia Giulia

Triangles of egg pasta composed of wheat flour and buckwheat flour, dressed with butter and sage

Blecs

Toscana

Long and irregular handmade spaghetti served with Tuscan sauce.

Pici

Marche

Squares of pasta stuffed. The dough is rolled around the finger. They are seasoned with meat broth.

Cappelletti

Umbria

Long square pasta dressed with meat sauce.

Ciriole

Lazio

Spaghetti dressed with eggs, grated cheese and bacon.

Spaghetti alla carbonara

Abruzzo

Square Spaghetti. Their name derives from the frame with which they are made. They are served with lamb sauce.

Spaghetti alla chitarra

Molise

Elongated Pasta with a hollow inside dressed with pork sauce.

Cavatelli

Campania

The name comes from the Greek words "pas" and "keir" that mean "hand-full" in reference to their size. They are served with seafood or ricotta cheese.

Paccheri

Puglia

Very thick Pasta dug in the middle with thumb pressure and topped with broccoli rabe.

Orecchiette

Basilicata

The shape is similar to a shell of almond, wrinkled and with curled edges. It is dressed with Lucan lamb ragout.

Bucce di Mandorle

Calabria

Pasta made with the stick of a wild plant, around which it is wound to shape it. It is dressed with pork sauce.

Fileja

Sicilia

Pasta with a shape inspired to the earrings of African women, topped with beef sauce.

Anelli

Sardegna

Shaped shells pasta made from semolina flour rifled and water, served with sausage sauce

Gnocchietti