Italy's Regions

Tuscan pici pasta all’etrusca with asparagus

Pici pasta from Tuscany

Tuscany (Toscana) the Food and Pasta.

Pasta with Lamb Ragu Molisano

Aosta Valley (Valle d’Aosta or Val d’Aosta)

Spaccatelle pasta with Sicilian sun-dried tomato pesto and burrata.

Spaccatelle pasta from Sicily

Senatore Cappelli organic whole wheat pasta with Nduja and mushrooms

Pasta aglio, olio, peperoncino (alla Borbonica)

Fresine pasta from Gragnano

Piedmont-Piemonte

Long fusilli with roasted pepper sauce.

Pappardelle pasta with walnut sauce and black truffle shavings

Pappardelle pasta from Tuscany

Baked conchiglioni pasta shells with spinach and ricotta

Baked Passatelli with Pancetta and Pine nuts.

Molise, Italy's second smallest region.

Baked Pasta Roses with ham and cheese

Trescatori Pasta from Abruzzo

Bigoli Pasta with Luganega Sausage.

Paccheri with porcini, speck and pistachio.

Pasta with Bottarga, Almonds and Prawns

Farfalle pasta: Butterflies and Bow Ties

Pasta with pistachio pesto

Biricci pasta

Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese

Sardinia

Scialatielli pasta with yellow peppers, cherry tomatoes and walnuts

Scialatielli pasta from Amalfi

Black Olive Pesto with Pasta

Schüttelbrot tagliatelle with chanterelle mushrooms and speck.

Trentino-Alto Adige (South Tyrol)

Pasta with saffron and zucchini

Restaurant Dei Cantoni, Longiano, Emilia-Romagna

Parmigiana Timballo with Ziti or Zitoni

Ziti and Zitoni Pasta