Gnocchi on Our Minds — A Pasta Tour Through Italy’s 20 Regions Mary Zakheim October 14, 2024 Europe, Food & Drink Perhaps the one thing that still divides Italy — even after its 1861 unification — is also its most alluring trait: the food. From steaming pasta to crumbling pizzas, fortifying wines to fizzy prosecco, a visit to Italy simply isn’t complete without a taste of its epicurean delights. Venture with us through Italy’s 20 regions with one thing in mind: PASTA. Each region takes immense pride in the little twists and additions it makes to to that iconic staple. Let us help you craft your very own Italian food tour, sampling the best pasta dish that each region has to offer! Your stomach will thank us — your jeans may not. Central The Central Italy holds its most internationally famous cities: Rome and Florence. But, of course, it’s much more than these classic Italian towns. Take a look at the distinctive pasta dishes in this sun-drenched spot. Lazio — Carbonara We can barely write about the Lazio region without drooling because Lazio is almost synonymous with carbonara. A super simple, super flavorful pasta that mixes bacon, eggs, Romano cheese, and black pepper, this dish is not one to miss if you ever find yourself in Rome. Marche — Lasagna Stuffed olives are perhaps the most famous of foods from this seaside region — a place known by locals for its tranquil and relaxing beaches (and as a sort of hidden gem, sandwiched between its more popular neighbors). But that is not to distract from its epic take on lasagna: a 12-layered extravaganza of lamb, truffles, and the tasty white béchamel sauce. Tuscany — Gnudi A region whose history is rooted in the lives of working-class farmers, the area’s modern luxe chops is a relatively recent phenomenon. To take a trip back in time, try Tuscany’s “naked” ravioli — a dish that tosses gnudi (gnocchi-like ravioli fillings) with ricotta and spinach. Umbria — Strangozzi This region is most known for its delicious black truffles, especially when it’s paired with strangozzi — the area’s most famous pasta. The dish, so named for its resemblance to a shoestring, is a must-have when you’re in Umbria. Northeast While the northeastern part of Italy conjures up images of watery canals and crumbling buildings, there is much more to this area than meets the eye. See which mouthwatering dishes you need to try in the northeast’s five regions. Emilia Romagna — Tortellini Most of what Americans consider to be “traditional” Italian dishes originated in this region — lasagna and tortellini likely came from this region. Order the tortellini con frittelle di acacia for a taste of two traditional foods out of this region. Friuli Venezia Giulia — Lasagna ai Semi di Papavero Drawing on influences from Slavic, Hungarian, and Austrian regions, Friuli Venezia Giulia has a distinctive food scene. One such fusion is a pasta dish called lasagne ai semi di papavero — or, pasta with poppy seeds and sugar. Sounds strange, no? Well, it’s good. Trust us. Trentino-Alto Adige — Gnocchi Again, combining Germanic and Hungarian influences with Italian tradition, the Trentino-Alto Adige region has some interesting local dishes. For something different, try the fruit-stuffed gnocchi that the region offers — a delicious take on what Americans consider to be traditional Italian fare. You’ll usually find that the gnocchis are fried in breadcrumbs and browned butter — yum! Veneto — Bigoli For a cozy meal in the colder northern region, cuddle up to bigoli pasta with duck sauce. Bigoli — a large, tube-shaped pasta — is a noodle specific to the Veneto region and is traditionally made with duck eggs. Pair with a hearty red duck sauce to complete the yummy meal. Northwest Known for its dramatic mountainous regions and luxurious ski resorts, the northwestern part of Italy also has plenty of delicious pasta plates to offer the hungry traveler. Read on to see what you should sample around these parts. Aosta Valley — Mushroom Ragu Combing French and Swiss influences with traditional Italian fare, the Aosta Valley is rural cuisine at its best. Try the region-specific mushroom ragu sauce with pasta and get ready to never want to eat anywhere else. Liguria — Corzetti God bless Liguria — the region credited with the creation of focaccia and pesto. Thank you, Liguria. Valpolcevera, a city in the region, also created the figure-eight-shaped corzetti pasta is a dish that is only made here. Pair with pesto for a region-specific dish. Lombardy — Squash Tortellini Sample the tortellini pasta in the Lombardy region. What’s so different about it? Creative chefs fill the delicate tortellini with squash. Buon appetito! Piedmont — Taglierini with White Truffles The ultra rare and expensive white truffles of Alba are found in the Piedmont region of Italy. Order with the simple taglierini pasta paired with light butter seasoning and, honestly, food will never be the same. Try at your own risk. Islands Relaxing isn’t all you should be doing while on an Italian isle. Sure, you can kick back and enjoy the white beaches, but you also need to try the dishes that mix land and sea for an unforgettable meal. Sardinia — Spaghetti with Gray Mullet Roe We know that all of you like spaghetti (okay, maybe not Eminem). But Sardinia, that enchanting Italian island, mixes it up in a big way. Locals prepare their spaghetti tossed with salted gray mullet roe, adding the accessible flavors of the sea to their traditional pasta dish. Sicily — Pasta con la Sarde Just off of the toe of Italy’s boot lies the quiet Isle of Sicily. It’s also home to Mount Etna, one of Europe’s tallest active volcanoes. The dish to try here is the special pasta with sardines — or, pasta con la sarde. The region has Greek influences that can be seen in the food as well as ancient ruins that are scattered about the island. You Might Also Enjoy: Slice by Slice: A Pizza Tour of Italy South Gritty and real, the south part of Italy is often overlooked for its more palatable upper neighbors. But skipping these regions would be a huge mistake — some of Italy’s best dishes come from them. Loosen your belts and check out the south of Italy. Abruzzo — Maccheroni alla Chitarra A little-known Italian secret, the Abruzzo region sees both tranquil coastlines and crashing mountains… As well as delicious pasta dishes. Legend has it that Abruzzo is the place to go to taste the best of handmade noodles, the most famous of which is maccheroni alla chitarra — which translates to “guitar pasta.” Sign us up! Apulia — Orechiette Better known to trekking tourists as Puglia, this southern region produces a large bulk of the country’s wheat and olive oil. The best dish to try is the region-specific orecchiette pasta — get it with some anchovies and broccoli for a traditional taste of Italy’s southern area. Basilicata — Làgane Simplicity is key here. Chefs mix the simple pasta, làgane, with olive oil, garlic, and chickpeas and — voila! — you have a perfectly delicious dish typical of southern Italy. Calabria — Lasagna with Ham and Eggs This region sits on the toe of Italy’s boot and features a lot of Arab and Albanian influences in their dishes. Perhaps the most famous of its offerings is the Calabrian lasagna — a take on a traditional meal that adds sliced ham and eggs to the deliciousness. Campania — Linguini with Clam Sauce Carrying with it notes of white wine and garlic, the region’s famous pasta dish is indisputably linguini con le vongol — or, linguini with clam sauce. We wouldn’t expect anything less from this seaside region. Molise — Spaghetti with Garlic and Olive Oil Molise doesn’t shy away from spice. Chili and garlic are in nearly everything in this southern region. Try the simple but hugely flavorful garlic and olive oil spaghetti for a real taste of the little-known region. FAQs: Q: What is the best time of year to visit Italy for a food tour? A: Italy’s food is wonderful year-round, but the best time for a food tour is spring (April-May) or fall (September-October). These months offer mild weather, fewer tourists, and seasonal specialties like truffles and fresh produce. Q: How do I navigate regional language differences when ordering food? A: While most restaurant staff in tourist areas speak English, learning basic Italian food terms will be helpful. You can also rely on apps or phrasebooks to help with specific regional dishes. It’s especially important to know how to inform your server of any food allergies. Q: Are pasta dishes typically vegetarian-friendly? A: Many pasta dishes in Italy are vegetarian, but some may include meat, seafood, or cheese. It’s common to find vegetarian versions, especially in southern regions where pasta is often paired with vegetables or olive oil. Q: How can I accommodate dietary restrictions, such as gluten-free, while in Italy? A: Italy is surprisingly accommodating for gluten-free travelers. Many restaurants, especially in major cities, offer gluten-free pasta. Always check with the restaurant ahead of time to confirm options. Q: Do restaurants in Italy require reservations? A: In tourist areas and for fine dining, reservations are recommended, especially during peak seasons. For more casual spots, you can usually walk in, but it’s always a good idea to call ahead. Q: How much should I tip at restaurants in Italy? A: Tipping is not as customary in Italy as in some other countries. Most locals round up the bill or leave a small tip (5-10%) for exceptional service. Many restaurants include a service charge, so check the bill first. Q: Can I bring Italian pasta back home with me? A: Yes! Dry pasta is easy to bring home as a souvenir. Just ensure it’s packed securely and meets your home country’s customs regulations regarding food imports. Did we leave out your favorite Italian pasta dish? Tell us about it in the comments below!
