Aug 30, 2023, 07:17 AM IST
Pappardelle stands as a renowned pasta variety hailing from Tuscany. Its exquisite match with ragù di cinghiale, a sauce crafted from wild boar, creates a culinary encounter that ranks among the finest in the region's gastronomic offerings.
The modern iteration of carbonara is crafted by effortlessly combining spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese.
Tagliatelle al ragù alla Bolognese emerges from Bologna, Italy, as a classic culinary delight. This dish harmonizes tagliatelle pasta with a sumptuous ragù, crafted from a blend of finely minced beef and pork, accentuated by the foundational presence of tomatoes.
This classic "piatto unico" consists of layers of homemade spinach-infused fresh egg lasagna, topped with both béchamel sauce and rich ragù alla Bolognese.
Linguine allo scoglio, also known as linguine ai frutti di mare, is a beloved seafood dish from southern Italy. In the 1980s, virtually every restaurant in the wider Neapolitan region and along the southern coast offered their own version of this enduring classic.
The origin of pasta alla gricia, like many Italian dishes, is unclear and debated. It's also known as "amatriciana bianca" (white amatriciana), sharing roots with the tomato-based amatriciana sauce. Gricia predates amatriciana and lacks tomatoes.
This traditional Greek casserole features pasta and tomato-braised meat cooked together in one pot. While veal is the usual meat, other types can be used. The tomato sauce is flavored with cinnamon, allspice, red wine, cloves, and bay leaves.
Culurgiònes, renowned as Sardinian ravioli, represent a cherished culinary delight hailing from Ogliastra. These delectable, artisanal dumplings are crafted in the likeness of wheat ears and conventionally brim with a filling of potatoes, pecorino cheese, lard, onions, garlic, and mint.
Bigoli con l'anatra, locally called bigoi co' l'arna, is a classic dish from Thiene, later beloved across Vicenza. Thick egg pasta, bigoli, pairs exquisitely with a flavorful duck ragù. The ragù features onions, carrots, celery, bay leaves, sage, and dry white wine.
Ravioli is pasta with a filling between thin dough layers, made from wheat flour and eggs. It binds with the sauce or broth it's served in.