Pasta in Italy isn’t just food—it’s geography, history, and identity rolled, twisted, and pinched into edible form.
Each shape tells a story of place, tradition, and taste. Here’s how to explore the country one forkful at a time—with a side of sightseeing.
Trofie – Liguria
Where: Genoa & Cinque Terre
What to See: Wander Genoa’s medieval alleyways, then hike the cliffside trails of Cinque Terre.
Why Trofie: These hand-rolled twists are made for pesto alla Genovese, a sauce born in this basil-rich region.
Tajarin – Piedmont
Where: Alba & the Langhe Hills
What to See: Truffle markets, Barolo vineyards, and the hazy hills of UNESCO-listed wine country.
Why Tajarin: Egg-rich and golden, these fine ribbons are often paired with white truffle—Piedmont’s prized delicacy.
Pizzoccheri – Lombardy
Where: Valtellina & Lake Como
What to See: Alpine villages, thermal spas, and the dramatic Bernina Express railway.
Why Pizzoccheri: Buckwheat noodles layered with cabbage, potatoes, and cheese—hearty fare for mountain life.
Tortellini – Emilia-Romagna
Where: Bologna & Modena
What to See: Porticoed streets, balsamic vinegar cellars, and Ferrari museums.
Why Tortellini: Said to be inspired by Venus’s navel, these meat-filled rings are best served “in brood”.
Pappardelle – Tuscany
Where: Chianti & Siena
What to See: Cypress-lined roads, medieval hill towns, and Renaissance art.
Why Pappardelle: Wide ribbons perfect for wild boar ragù—rustic elegance on a plate.
Bucatini – Lazio
Where: Rome & Amatrice
What to See: The Colosseum, Vatican City, and the hilltop town of Amatrice.
Why Bucatini:Hollow spaghetti ideal for “Amatriciana”, a sauce born in the Apennines and beloved in Rome.
Orecchiette – Puglia
Where: Bari & Alberobello
What to See: Trulli houses, olive groves, and Adriatic beaches.
Why Orecchiette: “Little ears” shaped by thumb, traditionally served with turnip tops and anchovy.
Malloreddus – Sardinia
Where: Cagliari & Barumini
What to See: Bronze Age nuraghi, wild beaches, and shepherd villages.
Why Malloreddus: Saffron-tinged gnocchetti served with sausage ragù—Sardinia’s soul in a bowl.
Scialatielli – Campania
Where: Amalfi Coast & Naples
What to See: Cliffside villages, Pompeii, and Neapolitan street life.
Why Scialatielli: Short, thick strands that cling to seafood sauces—perfect for coastal cuisine.
Busiate – Sicily
Where: Trapani & Erice
What to See: Salt pans, hilltop castles, and Arab-Norman architecture.
Why Busiate: Corkscrew-shaped and hand-rolled, ideal for “pesto alla Trapanese” with almonds and tomatoes.