In Liguria, pasta twists like the sea breeze. Trofie are short, hand-rolled spirals that hold tight to pesto Genovese, the region’s famous basil sauce. Locals toss it with potatoes and green beans, a humble but heavenly trio born from simplicity.

Emilia-Romagna – Tagliatelle and Tortellini

In Emilia-Romagna, pasta feels like a celebration. Tagliatelle long ribbons of fresh egg dough are made to carry ragù alla Bolognese, slow-cooked until deep and rich. Nearby, Tortellini are folded with care, stuffed with cheese or meat, and simmered gently in broth. Often enjoyed during festive occasions and special family meals.

Veneto – Bigoli

Meaning "little worms" in Veneto dialect, Bigoli are long, thick noodles that are made for flavor. Traditionally served with duck or anchovy sauce, it’s the kind of pasta that turns a quiet meal into something soulful and lasting.

Tuscany – Pappardelle and Pici

In Tuscany, pasta is bold and generous. Wide ribbons of pappardelle soak up wild boar ragù like pages soaking up ink. Pici, hand-rolled and uneven, are the most Tuscan thing you can eat usually tossed with garlic, breadcrumbs, or tomato sauce. Nothing fancy, just honest food that fills you up and makes you smile.

Lazio – Bucatini

Rome has Bucatini: spaghetti with a secret - a hollow core that traps the sauce inside. The classic Amatriciana, made with tomato, cured pork, and pecorino cheese, is both fiery and comforting. One bite, and you understand why Romans never rush dinner.

Umbria – Strangozzi

Umbrians cook with depth and patience. Their thick, rope-like Strangozzi is often paired with black truffle, a combination that feels both simple and indulgent. The flavor is earthy and warm, like the hills that inspired it.

Abruzzo – Spaghetti alla Chitarra

In Abruzzo, pasta comes with a bit of music. Spaghetti alla Chitarra takes its name from the wooden frame strung like guitar strings that cuts the dough into perfect square strands. Served with lamb or pork ragù, it’s the kind of meal that makes you linger at the table a little longer.

Campania – Spaghetti, Penne, Fusilli

In Campania, pasta and tomatoes belong together. From Spaghetti alla Carbonara to Penne al Pomodoro, the dishes are bright, generous, and full of sunshine. Fusilli twist through the sauce, catching every bit of flavor. Each plate feels like a celebration of Naples.

Puglia – Orecchiette

Down in Puglia, Orecchiette are shaped by hand into tiny ear-like cups. They’re tossed with broccoli rabe, garlic, and chili for a dish that’s rustic and full of character. It tastes like home cooking after a long, warm day in the countryside.

Calabria – Fileja

Calabria’s Fileja is hand-twisted and bold just like the region itself. Often paired with ’nduja, a spicy cured sausage, this pasta has a fiery personality that perfectly captures southern Italy’s spirit.

Sicily – Busiate and Anelletti

Sicilian pasta is all about tradition and family. Busiate are long, coiled noodles served with pesto alla Trapanese, a sauce of almonds, basil, and tomatoes. Anelletti, small pasta rings baked with meat and cheese, fill kitchens with the smell of Sunday lunch.

Sardinia – Malloreddus and Fregola

Sardinia brings its own rhythm. Malloreddus, small and ridged, are often colored with saffron and cooked with sausage ragù. Fregola, round and toasted, is simmered with seafood in light broth. Both feel like the island itself - wild, warm, and generous.

That’s it for today’s journey, but if you’re hungry for more, explore our earlier posts for hidden gems, travel tips, and local flavors from across Europe. New adventures are always on the horizon, so keep an eye on our blog for the next story.

Pasta Passport: Touring Italy Through Its Pasta Shapes

Discover with us:

Liguria – Trofie