Lombardy
MilanPizzoccheri della Valtellina · Casoncelli alla Bergamasca · Tortelli di zucca
Regional cooking.
Properly told.
Twelve starting points for understanding how local shapes, ingredients and methods turn pasta into distinct traditions.
Explore pasta across Italy
A boot-shaped pantry.
Choose a region to see its pasta character, then open the complete crawlable guide.
Rome
Lazio
Explore Lazio pasta traditions, from cacio e pepe and carbonara to Amatriciana, with regional ingredients, shapes and related recipes.
Known dishesCacio e pepeCarbonaraAmatriciana
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Sardinia
CagliariMalloreddus alla Campidanese · Fregola con arselle · Culurgiones d'Ogliastra
Piedmont
TurinAgnolotti del plin · Tajarin al ragù · Agnolotti with roast juices
Abruzzo
L'AquilaChitarra alla Teramana · Sagne e fagioli · Maccheroni alla molinara
Lazio
RomeCacio e pepe · Carbonara · Amatriciana
Emilia-Romagna
BolognaTagliatelle al ragù · Lasagne verdi · Tortellini in brodo
Liguria
GenoaTrofie al pesto · Trenette al pesto · Pansotti with walnut sauce
Puglia
BariOrecchiette alle cime di rapa · Ciceri e tria · Spaghetti all’assassina
Campania
NaplesAglio e olio · Puttanesca · Pasta al limone
Sicily
PalermoPasta alla Norma · Pasta con le sarde · Pesto Trapanese
Tuscany
FlorencePappardelle al cinghiale · Pici all’aglione · Pappardelle ai funghi
Veneto
VeniceBigoli in salsa · Bigoli with duck ragù · Pasta e fasioi
Cook the regions
35 Italian recipes in the library.
Tradition comes first. Local substitutions are explained separately and never passed off as the original ingredient.
↗Lazio · Roman classic
Spaghetti Carbonara
Silky eggs, Pecorino Romano and crisp guanciale — no cream, no shortcuts, and a calm method that keeps the sauce glossy.
↗Lazio · Four ingredients
Cacio e Pepe
A peppery Roman pasta with a smooth Pecorino emulsion and zero clumps.
↗Lazio · Amatrice
Bucatini all’Amatriciana
Tomato, guanciale and Pecorino cling to hollow bucatini in this focused central Italian classic.
↗Campania · pantry classic
Spaghetti Aglio e Olio
Garlic, olive oil, chilli and parsley coat spaghetti in a sauce that rewards calm heat and good timing.
↗Lazio · Roman heat
Penne all’Arrabbiata
A direct Roman tomato sauce with garlic and chilli, finished with parsley and enough heat to justify its name.
↗Sicily · Catania
Pasta alla Norma
Fried aubergine, tomato, basil and ricotta salata come together in one of Sicily’s defining pasta dishes.
↗Campania · bold pantry sauce
Spaghetti alla Puttanesca
Tomato, olives, capers and anchovies make a salty, lively sauce with no need for a long simmer.
↗Liguria · Genoa
Trofie al Pesto Genovese
Fresh basil pesto coats twisted trofie with potato and green beans in the Ligurian manner.
↗Emilia-Romagna · Bologna
Tagliatelle al Ragù
A slow beef and pork ragù served with broad egg tagliatelle, where the pasta matters as much as the sauce.
↗Central Italy · pasta and chickpeas
Pasta e Ceci
Chickpeas and small pasta share one rosemary-scented pot, landing somewhere between soup and sauce.
↗Campania · bright and silky
Pasta al Limone
Lemon zest, butter and Parmesan make a fragrant sauce that stays light when the emulsion is handled gently.
↗Campania · coastal classic
Spaghetti alle Vongole
Clams, garlic, parsley and white wine make a clean, briny sauce that belongs on hot spaghetti, not at the bottom of the bowl.
↗Puglia · bitter greens
Orecchiette alle Cime di Rapa
Orecchiette, broccoli rabe, anchovy, garlic and chilli create a Puglian bowl built on bitterness rather than sweetness.
↗Italy · regional bean pot
Pasta e Fagioli
Borlotti beans, small pasta and rosemary meet in a thick, spoonable dish shared by several Italian regions.
↗Campania · Sorrento peninsula
Spaghetti alla Nerano
Fried baby marrow and aged provolone melt into a silky Campanian sauce whose pale colour hides a demanding technique.
↗Emilia-Romagna · festive broth
Tortellini in Brodo
Tiny meat-filled tortellini float in clear, deeply flavoured broth in this patient special-occasion dish.
↗Sicily · fennel and sardines
Pasta con le Sarde
Sardines, wild fennel, raisins and saffron make one of Sicily's most distinctive sweet-savoury pasta dishes.
↗Lazio · Roman foundation
Spaghetti alla Gricia
Guanciale, Pecorino and black pepper coat spaghetti in the tomato-free ancestor of Amatriciana.
↗Lombardy · Alpine buckwheat
Pizzoccheri della Valtellina
Buckwheat ribbons, potato, cabbage, butter and mountain cheese make a substantial pasta from the Valtellina valley.
↗Sardinia · saffron and sausage
Malloreddus alla Campidanese
Ridged Sardinian gnocchetti carry a tomato and fresh sausage ragù scented with saffron and finished with Pecorino.
↗Emilia-Romagna · Traditional bake
Lasagne alla Bolognese
Green pasta sheets, slow ragù, béchamel and Parmigiano form restrained, distinct layers in Bologna's celebrated baked pasta.
↗Umbria · Norcia sausage pasta
Pasta alla Norcina
Fresh sausage, white wine, garlic and Pecorino coat short pasta in a restrained Umbrian cream sauce with black pepper.
↗Tuscany · Val di Chiana
Pici all'Aglione
Thick hand-rolled pici meet a gentle fresh-tomato sauce perfumed with aglione-style garlic and a little chilli.
↗Campania · Baked gnocchi
Gnocchi alla Sorrentina
Potato gnocchi, tomato, basil, fiordilatte and Parmigiano bubble in a shallow dish until the cheese just bronzes.
↗Sicily · Palermo classic
Pasta con Broccoli Arriminati
Cauliflower, saffron, anchovy, raisins and pine nuts create Palermo's sweet-savoury sauce for bucatini.
↗Lazio · Roman trattoria pasta
Pasta alla Zozzona
Sausage, guanciale, tomato, egg yolk and Pecorino combine in a deliberately abundant Roman rigatoni.
↗Veneto · Onion and anchovy
Bigoli in Salsa
Slowly softened onion and anchovy cling to thick bigoli in a spare Venetian pasta traditionally associated with lean days.
↗Campania · Naples onion ragù
Ziti alla Genovese
Beef and a remarkable quantity of onion cook down into Naples' amber, tomato-light Genovese sauce for broken ziti.
↗Southern Italy · Pasta and lentils
Pasta e Lenticchie
Small pasta cooks with lentils, vegetables and olive oil into a thick, spoonable dish rather than a sauce ladled over noodles.
↗Southern Italy · Pasta and potatoes
Pasta e Patate
Potato cubes and mixed short pasta cook together until starch creates a creamy, sustaining dish without cream.
↗Naples · Pasta and peas
Pasta e Piselli
Ditalini and peas cook in one pot with onion and Pecorino until sweet, green and lightly creamy.
↗Bari · Toasted, fiery spaghetti
Spaghetti all’Assassina
Spaghetti cooks risotto-style in a frying pan with tomato and chilli until parts become dark, crisp and intensely savoury.
↗Emilia-Romagna · Sausage pasta
Gramigna alla Salsiccia
Curled gramigna and fresh sausage meet in a restrained cream and tomato sauce from Emilia-Romagna.
↗Northern Italian simplicity
Ravioli with Butter and Sage
Filled ravioli are coated in nutty brown butter, crisp sage and Parmigiano with careful timing that protects every parcel.
↗Sicily · Garlic, chilli and Pecorino
Pasta alla Carrettiera
Spaghetti meets raw garlic, parsley, chilli, Pecorino and olive oil in a bold Sicilian pantry sauce mixed away from direct heat.
Our authenticity promiseTradition and substitution
Tradition and substitution
are not the same thing.
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