Pasta by region

Abruzzo, Pasta by region

Spaghetti/Maccheroni alla Chitarra

  What’s in a name? Pasta is most definitely the center of the Italian gastronomic universe. There are many views on how many different  pasta shapes there are. Some people say 360+, others reckon there are far more. According to an article I read, the most well-known Italian...

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Calamarata, Campania, Pasta by region, Pasta Types, Sicily


Calamarata and calamari. If you like seafood pasta dishes, especially with calamari (squid), mussels, shrimps etc, then calamarata is the pasta to make them with. As the name implies, calamarata takes its name from calamari and is shaped like calamari rings. It is normally a little thick and...

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Calabria, Fileja, Pasta by region, Pasta Types


Fileja, one of the best Southern Italian pastas for heavy or spicy sauces!  If you have never tried Fileja pasta and manage to buy it (or make it), do so. This is really is one of the best types of pasta for heavy meat or spicy sauces, especially when the pasta is fresh.    ...

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Emilia-Romagna, Pasta by region, Pasta Types, Tagliatelle


Tagliatelle or Fettucine? What is the difference? Tagliatelle are an interesting type of pasta for 3 reasons. Firstly , in order to be called tagliatelle they have to have a particular width. Make them too narrow or thicker and they could become fettucine! Thinner still, and you may end up with...

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