For a taste of Sardinian cooking, then Culurgiones is a top choice. Similar to dumplings, they are a unique type of stuffed pasta originally from the Ogliastra, Sardinia’s Eastern mountainous area.


Spaetzle, or spätzle, is a rustic small egg noodle pasta most commonly associated with Germany, but is quite prevalent in the autonomous region of Trentino-Alto Adige/Sudtirol, a province in the northernmost region of Italy.

Spaghetti Cacio e Pepe

Cacio e Pepe is the classic flavor of Rome, and one of its best and most beloved dishes. Cacio is Roman dialect for “cheese”—in this case, assertive sheep’s-milk pecorino Romano—and pepe is black pepper.

Tortellini Primavera

Tortellini originates from the Emilia-Romagna region of Italy, and it is particularly associated with Bologna. The meat and cheese used in the pasta can vary, with common fillings being prosciutto and Parmesan or ricotta cheeses.

Fettuccine Alfredo

From the Lazio Region, a central Italian region bordering the Tyrrhenian Sea. Its principal city, Rome, is Italy’s capital and was at the heart of the ancient Roman Empire. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early mid-20th century. In its early invention it was known as “fettuccine al triplo burro”.

Trenette al Pesto

Dinner   The simplest version of this Ligurian pasta dish consists of Trenette noodles. This noodle is a type of narrow, flat, dried pasta from Genoa and Liguria.  It is similar […]