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Assortiment de pâtes italiennes régionales artisanales — spaghetti, fusilli, linguine et orecchiette — représentant la richesse culinaire du nord au sud de l’Italie — EasyGusto.fr

DISCOVER REGIONAL ITALIAN PASTA: A CULINARY JOURNEY FROM NORTH TO SOUTH

Welcome to this exciting journey through regional Italian pasta! As an online grocery store specializing in authentic Italian products, we are delighted to introduce you to the richness and diversity of these delicious specialties.

Italy is known around the world for its exceptional cuisine, and pasta is undoubtedly one of its flagships. Each Italian region has developed its own unique recipes, making techniques and pasta varieties, reflecting local culture, traditions and ingredients. This is what makes Italian gastronomy so rich and unique.

Northern Italian Pasta

Let's begin our culinary journey in northern Italy, the cradle of many iconic pasta varieties. In the Liguria region, for example, we find the famous Trofie, these small twisted gnocchi perfect for pesto-based sauces. Further east, in Emilia-Romagna, Tortellini and Cappelletti, filled with meat or ricotta, are essential specialties.

In Veneto, Bigoli, thick egg spaghetti, goes wonderfully with strong meat sauces. And who hasn't heard of Tagliatelle from Emilia-Romagna, these delicate ribbons of dough that enhance Bolognese ragus?

Fresh Pasta from Piedmont

Piedmont, for its part, is renowned for its fresh artisanal pasta, such as Agnolotti, ravioli filled with meat, or Tajarin, thin ribbons of egg pasta. These specialties are often served with sauces made from truffles, mushrooms or Piedmont nuts, emblematic ingredients of this region.

Pasta from Central Italy

Crossing the Apennines, we arrive in the center of Italy, where pasta takes other equally tasty forms. In Tuscany, Pici, thick handmade spaghetti, are eaten with tomato, garlic or herb sauces. Umbricelli, for their part, are a kind of large spaghetti typical of Umbria.

Further south, in Marche, Maccheroncini di Campofilone are thin egg spaghetti, perfect for light fish or vegetable sauces. And who hasn't heard of Bucatini, these long hollow tubes from Lazio?

Fresh Pasta from Abruzzo

Abruzzo, a mountainous region in central Italy, is famous for its fresh artisanal pastas, such as Chitarra, a type of square spaghetti, or Cavatelli, small gnocchi shaped like shells.

Southern Italian Pasta

Let's continue our journey to southern Italy, where pasta takes on unique shapes and flavors. In Campania, Paccheri, large tubes of pasta, go wonderfully with tomato sauces and seafood. Fusilli, for their part, are these delicious corkscrew pasta originating from the region.

In Calabria, Lagane, flat and wide pasta, are often served with spicy meat stew, while Strangozzi, long flat spaghetti, are typical of Umbria.

Fresh Pasta from Sicily

Finally, Sicily, an island in the south of Italy, is home to real culinary treasures, such as Busiate, corkscrew-shaped pasta, or Casarecce, twisted dough rolls. These Sicilian specialties pair wonderfully with Mediterranean flavors, from ripe tomatoes to fresh fish.

Whether you prefer fresh artisanal pasta or the more well-known varieties, this journey through regional Italian pasta will surely have your mouth watering! Don’t hesitate to explore our selection of authentic products to recreate these delights at home.

Join us in our community of Italian cuisine enthusiasts to share your recipes and discoveries. Buon appetito!

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