Where to try it: Supplì and Forno Roscioli in Rome Spinella and Don Tabaré in Sicily. Where to try it: Essenziale in Florence Da Enzo or Cesare al Casaletto in Rome Dolceacqua in Olbia, on Sardinia. Sardinian pasta classics include culurgiones (pasta pockets stuffed with potato and casu de fitta cheese), fregola (granular pasta similar to couscous) and malloreddus (a gnocchi-pasta hybrid). Uncork a bottle of Sagrantino di Montefalco red and grate a black truffle from Norcia over fresh tagliatelle (ribbon pasta) or strozzapreti (an elongated pasta literally meaning "priest-strangler"). Or, in Sicily, go wild with pasta con le sarde (pasta with sardines, pine nuts, raisins and wild fennel). The town of Gragnano on the Amalfi Coast produces prized pasta perfect for spaghetti alle vongole (spaghetti with clam sauce). The city is also famous for soothing tortellini in brodo (pasta stuffed with ground meats in a thin meat broth).
In Bologna, tagliatelle al ragù (pasta with white wine, tomato, oregano, beef and pork belly) is your classic bolognese. In Rome, carb up with spaghetti alla carbonara (no cream involved), bucatini all'amatriciana (with bacon, tomato, chili and pecorino cheese) and spaghetti cacio e pepe (with pecorino cheese and black pepper). Of course, this delicious mainstay is available and exquisite all over the country, and the experience of sampling all of the regional variations makes any trip worthwhile. Pasta con le sarde is spaghetti with sardines, parsley, pine nuts and breadcrumbs © beingbonny / Getty Images Embrace an Italian pasta tour
0 kommentar(er)
