Regional Pasta Specialties

Distinctive pasta dishes tied to specific Italian regions, each reflecting local ingredients and culinary traditions.

Tender lamb roasted with herbs, garlic, and white wine until succulent and aromatic.

Ear-shaped pasta tossed with sautéed bitter turnip greens, garlic, olive oil, and chili flakes.

Wide ribbon pasta served with a rich, slow-cooked wild boar ragù, infused with herbs and red wine.

Sicilian pasta dish featuring tomato sauce, fried eggplant, ricotta salata, and fresh basil.

Fresh sardines and wild fennel with pasta, raisins, pine nuts, and saffron in a Sicilian tradition.

Small pasta simmered with sweet peas, onions, and Pecorino Romano in a comforting one-pot dish.

Fresh mussels tossed with pasta in a white wine broth, finished with sharp pecorino cheese.

Short, twisted pasta tossed with fresh basil pesto, potatoes, and green beans in Ligurian tradition.