These are the most popular pasta dishes in Italy this year! Which dish is your favorite? Leave a comment below and let us know!
10. Tortellini en Brodo
A typical dish from Bologna, the official recipe requires the dough to be made from eggs and flour, and the filling to be made from pork loin, prosciutto, mortadella, Parmigiano Reggiano, eggs, and nutmeg.
9. Spaghetti Aglio e Olio
A classic Roman dish made with spaghetti, olive oil and garlic. This dish can be enhanced with red pepper for a kick!
8. Sugo all’Amatriciana
Part of the “holy trinity of Roman pasta” alongside cacio e pepe and carbonara, this dish consists of spaghetti with tomatoes, guanciale and Pecorino Romano.
7. Spaghetti alla Puttanesca
This Neapolitan dish is believed to have been created in the 20th century by prostitutes (puttana translates to prostitute) who prepared this quick dish in the brothels of Naples. It consists of anchovies, garlic, capers, olives and tomatoes.
Tortelli is a stuffed pasta similar to ravioli originating from the Northern regions of Tuscany, Emilia-Romagna and Lombardy. The most popular version is stuffed with squash and covered with butter and parmigiano cheese.
5. Cacio e Pepe
One of the “holy trinity of Roman pasta” dishes, this classic consists of Pecorino Romano and black pepper. Personally, this is one of my top 3, always.
4. Spaghetti alle vongole
This Neapolitan dish is made simply with just clams and spaghetti. This is a typical summer dish but also extremely popular on Christmas Eve in Naples.
3. Lasagne alla Bolognese
This classic from the Emilia-Romagna region is oven baked, covered in Parmigiano-Reggiano and layered with Bolognese sauce.
This simple pasta is made with egg yolks, guanciale, Pecorino Romano and spaghetti. It is the final dish of the “holy trinity of Roman pasta” and is said to have been invented after liberation of Rome in 1944.
1. Tagliatelle Bolognese
This dish from Bologna is a meat sauce (ragu) served with tagliatelle pasta. The classic and most authentic recipe is registered with the Italian Academy of Cuisine but regional variances are always worth trying!