Download - Choose your favourite recipe of pasta
Valle D’Aosta
Gnocchi of buckwheat flour dressed with fontina cheese, cream and white pepper.
Gnocchi alla Bava
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
Friuli Venezia Giulia
Triangles of egg pasta composed of wheat flour and buckwheat flour, dressed with butter and sage
Blecs
Marche
Squares of pasta stuffed. The dough is rolled around the finger. They are seasoned with meat broth.
Cappelletti
Abruzzo
Square Spaghetti. Their name derives from the frame with which they are made. They are served with lamb sauce.
Spaghetti alla chitarra
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