1. Spaghetti alla carrettiera (Sicily)
Pasta alla Carretera is an ancient Sicilian delicacy from the turn of the twentieth century. Spaghetti, parsley, tomatoes, olive oil, garlic, jalapeño peppers, and Pecorino cheese are the typical ingredients. In Rome, linguine, parsley, tuna, chili peppers, garlic, and porcini mushrooms are used to make a dish with the same name that is richer.
It is believed that the first people to prepare this dish while on the move were cart drivers transporting people or products. For optimal enjoyment, pair the dish with a well-structured white wine.
2. Spaghetti alla carrettiera (Rome)
Pasta alla Carretera is a classic Italian pasta preparation. Spaghetti, parsley, tuna, chile peppers, garlic, and porcini mushrooms are typical ingredients. Spaghetti, parsley, tomatoes, olive oil, garlic, chili peppers, and Pecorino cheese are used to make a simplified version of the eponymous dish on Sicily.
Pasta alla Carretera is believed to have been served to cart drivers who were transporting wine from surrounding estates to Rome and stopping at local osterias. The dish is recommended to be served with a well-structured white wine.
3. Timballo di anelletti
Timballo di panelist is a traditional Sicilian Italian casserole that is notably popular in Palermo. The dish is typically comprised of Ouellette (small ring-shaped pasta), eggplants, prosciutto cotto or mortadella, cheeses such as pecorino, caciocavallo, or mozzarella, and a meat ragu made of beef, pork, tomatoes, onions, celery, carrots, olive oil, peas, basil, and salt and pepper.
Typically, a bundt pan is lined with fried or roasted eggplant slices, boiled pasta, meat sauce, grated pecorino, mortadella, or cooked ham, and a last layer of mozzarella. The procedure is repeated once more, and the bundt pan is inverted before baking.
4. Spaghetti alla Nerano
Spaghetti alla Nerano is an Italian pasta delicacy with origins in Nerano. Typically, spaghetti, zucchini, olive oil, garlic, butter, Provolone del Monaco cheese, basil, and salt are used to prepare this dish. The zucchini is diced thinly, fried in oil, and then drained.
The linguine is prepared al dente. After sautéing the garlic in olive oil and removing it from the pan, the spaghetti is completed cooking in the same oil. Along with the zucchini, a small amount of butter is added to the pan, and the dish is completed with grated provolone cheese and fresh basil before serving.
5. Spaghetti ai ricci di mare
Spaghetti ai ricci di mare is a simple pasta dish made with spaghetti and sea urchin gonads, which generate the roe. Due to its fragility, sea urchins should be cooked quickly to preserve their tender texture and delicate aromas.
Olive oil, garlic, and salt are typical additions to the sauce, while parsley is sometimes used as a garnish, and lemon wedges can be served on the side. Although spaghetti is used in the majority of variations of the dish, linguine can also be used.
Marubini is a traditional Italian stuffed pasta delicacy that originated in Lombardy’s Cremona. The dough for pasta is produced from flour and eggs. Similar to ravioli, it is formed into scalloped rounds and filled with either breadcrumb, melted beef marrow, parmesan, and eggs, or beef marrow, parmesan, and braised beef, roast pork, or veal; however, each cook has their own variation of the filling.
After being filled, the martini is traditionally cooked in meat stock. They are drained and seasoned with warmed butter and Parmigiano-Reggiano.
The traditional Italian pasta dish balanzoni originated in Bologna. Large green tortellini-like pasta is loaded with ricotta, spinach, eggs, Parmigiano Reggiano, and chopped mortadella or pork loin. The pasta is green due to the use of spinach in its preparation.
The cooked-filled pasta is traditionally served with butter and sage sauce. The name refers to Dr. Balanzone, a Bologna carnival mascot, and specifically to his headgear, which is shaped similarly to this pasta.
8. Fuži s bijelim istarskim tartufom
Even though fui (a type of Istrian pasta), butter, and truffles are a common dish in many Istrian restaurants, the dish is frequently prepared with the less aromatic black truffle, and in the worst cases, with truffle oil or tartufata, both of which are flavored with an artificial truffle aroma.
The dish that is the true gem of the region combines fui with the esteemed white truffle from Istria, which is only available from September to January. This expensive truffle’s intense and pleasant fragrance makes it one of the most coveted and finest varieties in the world, as well as the culinary pride of the entire area.
9. Bigoli con l’anatra
I bigoli con Elantra, also known locally as bigoi co’ l’arna, is a traditional cuisine that originated in the city of Thiene, but has since spread to the entire province of Vicenza. Bigoli is a thick, egg-based pasta whose size and texture complement a rich duck rag prepared with onions, carrots, celery, bay leaves, and sage to perfection.
This dish was made initially with cleaned offal and duck fat, while duck flesh was used in other recipes or preserved in fat. Today, only the finest cuts of meat and livers are used, and duck fat is replaced with butter and olive oil, resulting in a dish that is equally delectable but significantly lighter.
10. Lasagne alla parmigiana
Emilia-Romagna is the origin of the traditional Italian lasagna delicacy lasagna alla parmigiana. Essentially, the dish is a combination of two Italian classics: lasagne pasta and eggplant parmigiana. Although there are numerous variations, lasagne is typically prepared with lasagne sheets, eggplants, tomatoes, garlic, mozzarella, olive oil, basil, grated cheese, salt, and black pepper.
The eggplants are diced, salted, drained, and golden-fried in oil. Tomatoes, olive oil, and garlic are used to prepare the tomato sauce. It is distributed on the bottom of an oven-safe dish and covered with lasagna sheets, tomato sauce, eggplant slices, mozzarella, shredded cheese, and basil.
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