The 10 most popular regional pasta dishes in Italy (and the world)
No one touches pasta but the Italians! Especially these 10 regional dishes that Unione Italiana Food has identified as the favorites not only in Italy, but in the world. Our regional recipes are a unique heritage in the world, made up of dishes that tell the story of our country and the individual traditions of each region. The most iconic ones, such as carbonara or spaghetti with clams, are the subject of heated debates, precisely because in each family they are prepared in a different way. There are those who argue about paternity, others about the list of ingredients, but in front of a nice plate of Italian pasta everything is forgiven. Unione Italiana Food has drawn up a ranking that reveals which are the 10 most popular pasta dishes of all. 10 great classics that from Italy have managed to conquer the whole world.
"Pasta in Italy has many roots," comments Flavio Ferro, pasta maker at Unione Italiana Food, "given the close ties that exist between the different local traditions. Throughout the country, pasta has been enriched, becoming an expression of geographies, territories, latitudes, cultures to which pasta companies have gradually added value thanks to their know-how and technological advancement in production. The same recipe shows variations from region to region, from city to city, from house to house. Although in fact there are visible contaminations between the typical recipes of the north, center and south, it is only a game of links in diversity, of mixing, hybridization, peculiarity. If there are 300 pasta shapes according to the census of the Italian Food Union, there are in fact as many regional recipes that see it as the protagonist but there are 10 that have climbed to the top of the most popular regional dishes that for characteristics of taste, history and territorial link, can boast a national title... and more."
1.CarbonaraIn the first place there could only be the carbonara, the most discussed due to the numerous reinterpretations it has undergone over the years.
2.Cacio e PepeWe are still in Lazio with a dish born thanks to the shepherds in transhumance, who filled the saddlebag with caloric and long-life foods such as guanciale, pecorino, black peppercorns and dried spaghetti.
3.Trofie with pestoDid you know that trofie are so called because they are prepared by rubbing the mixture of water and flour between your hands and in Genoese "rub" is called "strofissià"?
4.Lasagna BologneseSpeaking of fresh pasta, the queens of Italian Sundays could not be missing. Lasagna, to be declined in a thousand variations, but timeless in its most classic version with Bolognese sauce, béchamel sauce and green puff pastry prepared with spinach.
5.Bucatini all'amatriciana Another dish of Roman cuisine born during the transhumance of the shepherds: bucatini all'amatriciana, whose original recipe is deposited at the municipality of Amatrice, as well as being recognized as a Traditional Specialty Guaranteed by the EU.
6.Spaghetti with clamsWhether in white or red, spaghetti with clams is one of the most popular Neapolitan specialties, also with the PAT (Traditional Agri-Food Heritage) brand.
7.Pasta alla NormaShort pasta, macaroni, tomato sauce, fried eggplant, a sprinkling of salted ricotta and a few basil leaves. A few ingredients to create a Mediterranean masterpiece: according to legend, it was the Catania playwright Nino Martoglio who baptized this dish, referring to Bellini's "Norma".
8.Orecchiette with turnip greensLet's stay in the South with an Apulian pasta shape whose origins date back to the Middle Ages. Its success is due to its shape and rough texture: the mixture of durum wheat semolina and water is shaped to create the typical shell, perfect for accommodating condiments. The most famous? Turnip greens, of course!
9.Pasta and potatoesA poor dish of the Neapolitan tradition to be prepared strictly with mixed pasta, born in the seventeenth century precisely to recover the fragments of pasta collected in the pasta shops, and the parmesan zest. Today it is made with tomato, bacon, provolone or mussels, but in any case it must be "spot on", that is, thick and creamy.
10. Pizzoccheri della Valtellina The first traces of this recipe date back to 1548, in the municipality of Teglio, where since 2001 there has also been an Academy of Pizzocchero. Today this symbolic dish of Valtellina cuisine is IGP certified: its dough is made with soft wheat flour and buckwheat flour, cooked with cabbage and potatoes and seasoned with local cheeses such as Bitto or Casera DOP.
No one touches pasta but the Italians! Especially these 10 regional dishes that Unione Italiana Food has identified as the favorites not only in Italy, but in the world. Our regional recipes are a unique heritage in the world, made up of dishes that tell the story of our country and the individual traditions of each region. The most iconic ones, such as carbonara or spaghetti with clams, are the subject of heated debates, precisely because in each family they are prepared in a different way. There are those who argue about paternity, others about the list of ingredients, but in front of a nice plate of Italian pasta everything is forgiven. Unione Italiana Food has drawn up a ranking that reveals which are the 10 most popular pasta dishes of all. 10 great classics that from Italy have managed to conquer the whole world.
"Pasta in Italy has many roots," comments Flavio Ferro, pasta maker at Unione Italiana Food, "given the close ties that exist between the different local traditions. Throughout the country, pasta has been enriched, becoming an expression of geographies, territories, latitudes, cultures to which pasta companies have gradually added value thanks to their know-how and technological advancement in production. The same recipe shows variations from region to region, from city to city, from house to house. Although in fact there are visible contaminations between the typical recipes of the north, center and south, it is only a game of links in diversity, of mixing, hybridization, peculiarity. If there are 300 pasta shapes according to the census of the Italian Food Union, there are in fact as many regional recipes that see it as the protagonist but there are 10 that have climbed to the top of the most popular regional dishes that for characteristics of taste, history and territorial link, can boast a national title... and more."
1.Carbonara
In the first place there could only be the carbonara, the most discussed due to the numerous reinterpretations it has undergone over the years.
2.Cacio e Pepe
We are still in Lazio with a dish born thanks to the shepherds in transhumance, who filled the saddlebag with caloric and long-life foods such as guanciale, pecorino, black peppercorns and dried spaghetti.
3.Trofie with pesto
Did you know that trofie are so called because they are prepared by rubbing the mixture of water and flour between your hands and in Genoese "rub" is called "strofissià"?
4.Lasagna Bolognese
Speaking of fresh pasta, the queens of Italian Sundays could not be missing. Lasagna, to be declined in a thousand variations, but timeless in its most classic version with Bolognese sauce, béchamel sauce and green puff pastry prepared with spinach.
5.Bucatini all'amatriciana
Another dish of Roman cuisine born during the transhumance of the shepherds: bucatini all'amatriciana, whose original recipe is deposited at the municipality of Amatrice, as well as being recognized as a Traditional Specialty Guaranteed by the EU.
6.Spaghetti with clams
Whether in white or red, spaghetti with clams is one of the most popular Neapolitan specialties, also with the PAT (Traditional Agri-Food Heritage) brand.
7.Pasta alla Norma
Short pasta, macaroni, tomato sauce, fried eggplant, a sprinkling of salted ricotta and a few basil leaves. A few ingredients to create a Mediterranean masterpiece: according to legend, it was the Catania playwright Nino Martoglio who baptized this dish, referring to Bellini's "Norma".
8.Orecchiette with turnip greens
Let's stay in the South with an Apulian pasta shape whose origins date back to the Middle Ages. Its success is due to its shape and rough texture: the mixture of durum wheat semolina and water is shaped to create the typical shell, perfect for accommodating condiments. The most famous? Turnip greens, of course!
9.Pasta and potatoes
A poor dish of the Neapolitan tradition to be prepared strictly with mixed pasta, born in the seventeenth century precisely to recover the fragments of pasta collected in the pasta shops, and the parmesan zest. Today it is made with tomato, bacon, provolone or mussels, but in any case it must be "spot on", that is, thick and creamy.
10. Pizzoccheri della Valtellina
The first traces of this recipe date back to 1548, in the municipality of Teglio, where since 2001 there has also been an Academy of Pizzocchero. Today this symbolic dish of Valtellina cuisine is IGP certified: its dough is made with soft wheat flour and buckwheat flour, cooked with cabbage and potatoes and seasoned with local cheeses such as Bitto or Casera DOP.
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